For some reason, homemade hummus has always sounded daunting to me. But whenever I really thought about it, I knew it was probably the easiest thing to just blend everything together in the food processor. My thinking was right, but it does take a lot of time to end up with a batch of hummus (if you used dried chickpeas). I think it’s strictly the convenience of buying a tub of hummus at the store that kept me doing that. Now that I’ve finally made it at home, I think I’ve been converted.
Purists say that you can only used dried and cooked chickpeas to make authentic hummus. Again, for convenience sake, a lot of bloggers say that canned chickpeas work just fine and don’t really make a difference in the outcome. I used dried and cooked chickpeas for this hummus because J bought a ton on sale at the grocery store, but you do you! Whatever works best.
- 1 can chickpeas (15 oz), drained and rinsed or 2 cups cooked chickpeas
- 1/4 cup tahini
- 1/4 cup water (and more as needed)
- 1 large garlic clove or 1 teaspoon garlic powder
- juice of 1 or 2 lemons, to taste
- 1/2 teaspoon salt, or to taste
- Olive oil, for drizzling
- Smoked paprika, for garnish
- Place all ingredients in food processor and blend until desired consistency. Taste as you go and add more garlic, lemon juice, salt, water, tahini, based on your desired tastes and consistency.
- Serve with a drizzle of olive oil, paprika, and herbs. Serve with pita, veggies, or what have you.
- Store in airtight container in refrigerator for up to a week.
You can easily make this hummus into whatever you want. If you’d like to add roasted garlic, do it! Or add some roasted red peppers. Or substitute some chickpeas for other beans. Honestly, you can experiment with whatever flavors you want.