Homemade hummus always tastes better than store-bought, and it’s convenient to have a basic recipe handy. You can experiment with your own toppings or use one of the three options below.
- 1 can (15oz) chickpeas, or 1.5 cups cooked
- 3 tbsp lemon juice
- 1 large garlic clove
- ¾ tsp salt
- ½ cup tahini
- 2 tbsp ice water (more as needed)
- ¼ tsp ground cumin
- 2 tbsp extra-virgin olive oil
- For the red pepper version: add ½ cup roasted red peppers
- za’atar, olives, chopped scallions, smoked paprika
- roasted red pepper, smoked paprika, fresh mint
- marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
- if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth.
- to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides.
- add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth.
- taste and add additional salt or lemon juice as needed.
- serve immediately or refrigerate (for up to a week).
Find more of Hannah’s recipes on @hannah__chia.