I have very specific preferences when it comes to Hummus, and often times, the store-bought stuff just doesn’t cut it. I like my Hummus to be mild, creamy, with lots of garlic, plenty of tahini, and a generous touch of cumin, paprika, and parsley. I also like it to be light and fluffy, as opposed to the pasty, glue-y stuff you find in stores.
Lucky for me, not only is it easy to make Hummus at home, but it’s also cheaper and (usually) healthier.
I like to make a batch whenever my tahini canisters(which I go through fairly quickly) get down to about 1/3 of a cup left. Then, I can refill the can with the Hummus I just made.
You can see exactly what’s going in there, and spice it exactly the way you enjoy it. If you prefer spicy hummus, just add the spices you like. Don’t like Cumin? Don’t use it. Want a black bean hummus? Switch them out with the chickpeas.
Want it to look extra fancy for a party? Throw some extra olive oil drizzle, a dash of paprika, and some extra sesame seeds on top when serving.
Serve it alongside fresh cut vegetables, cut pita bread pieces, etc – One of the easiest party appetizers ever.
Best of all, you can make a big batch of Hummus in less than 10 minutes. What are you waiting for?
- 1 – 15 oz can of chickpeas, drained
- 1 and 1/2 tbsp minced garlic
- 1/4 to 1/3 cup tahini (doesn’t have to be exact – eyeball it)
- 2 tbsp lemon juice
- 2 tbsp good quality extra virgin olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp parsley
- 2 tbsp water (approx)
- sea salt (to taste)
- OPTIONAL: extra sesame seeds for garnish/crunch, other spices, hot sauce, black pepper, etc
- Put all ingredients into a food processor or blender.
- Pulse until creamy, fluffy, and the texture you prefer. Add more water to thin it, use less water for a thicker hummus.
- Transfer to an airtight container if not using right away. Will keep approximately 2 weeks in the refrigerator.