“I’ve been making hummus since the early 1980’s, long before it became such a fad (albeit a good one). Hummus comes from the Arabic word for chickpeas, and is traditionally made with chickpeas and tahini (sesame paste). Although there are many flavors of hummus that use other ingredients, this classic version is still my favorite. It’s great with carrot sticks, pita bread, in sandwiches or on a salad. This does require a blender (or food processor, if you have one). Also see Variations below.”
~ Bobbi
Easy!
Moderate
Serves:1 1/2cups
Serving Size:N/A
|
This classic hummus recipe has been a favorite of ours for many years. It's creamier and lighter than most because of the added water, and the flavor is just right!
Tools:colander, blender, measuring cups and spoons, knife and cutting board
|
- 1 (15-ounce) can chickpeas (about 1-1/2 cups)
- 1 clove garlic (small), or 1 tablespoon jarred, chopped garlic*
- 1 lemon
- 1/4 cup tahini
- 2 tablespoons oil (extra virgin olive oil recommended)
- 1 tablespoon soy sauce
- 1/2 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika (optional)
- 1/8 teaspoon hot pepper sauce
- 1/4 cup water
- Drain and rinse chickpeas in a colander. Place in blender.
- Cut the garlic* into a few pieces, so it will blend more easily.
- Add everything else, except water. Blend until fairly smooth.
- While blender is running on a low speed, slowly add water until smooth and creamy. Use more or less water as needed for desired consistency. It should be thicker than salad dressing but not as thick as mashed potatoes.
- Adjust seasonings if desired. NOTE: The flavor intensity of fresh garlic increases over time, so go easy if making it the day before.
*Tip:
Chopped garlic in a jar is very convenient, but it’s not as strong as fresh garlic. Whenever you’re substituting jarred for fresh, use more.
*Terminology:
Tahini is a paste made from sesame seeds, similar to peanut butter. Most grocery stores carry it, alongside other nut butters.
SERVING SUGGESTION:
- Place in a bowl and garnish with a sprinkling of paprika, a swirl of olive oil, chopped parsley, cilantro, toasted pine nuts, sesame seeds, chopped black olives, roasted bell peppers, or sun-dried tomatoes.
- Serve with wedges of pita bread, crackers and raw vegetables like carrot and celery sticks.
VARIATIONS:
- Endless! Make up your own variations by adding 1 to 2 tablespoons roasted red peppers, sun-dried tomatoes, roasted garlic, spinach, artichokes, etc. Garnish with the added ingredient.
I served hummus made from this recipe last night when my daughter and her family came for dinner. It was a huge success! Everyone loved it.
We’re so happy everyone enjoyed the hummus! It’s so easy to make. There’s really no reason to buy store-bought hummus, now that you know how to quickly whip it up from scratch! If your family likes Mexican flavors, be sure to try the Black Bean Dip for the next family gathering.