I remember when I first fell in love with hummus. It was college and I was babysitting these 3 adorable kids. I remember thinking I needed to make them a quick (and healthy) snack but at the time I wasn’t much for cooking so I opened the fridge and bam- there was container of roasted red pepper hummus. So I thought, why not? We’ll do hummus, veggies, and pita chips. For me, it was love at first bite.
To this day, that is still one of my favorite afternoon snacks. Although I will admit, we now make our own hummus and I think it is SO much tastier than the stuff that comes from a container. However, it has not been without trial and error. We’ve tried many different recipes and some have been epic failures that even I have been too scared to try (I leave that to my husband) but alas, we have found one that we can both agree on. It’s creamy and smooth and tastes just right. So give it whirl! I hope you like it as much as we do. If you have your own variation or another recipe that you love, leave it in the comments section as I’m always looking for new recipes to try!
Classic Hummus adapted from here
- 1- 15 ounce can drained chickpeas
- ½ cup tahini paste
- 2 tablespoons freshly squeezed lemon juice
- 2 small cloves garlic, chopped
- ¾ teaspoon salt
- 4 tablespoons (give or take) water
- Olive oil & paprika for garnish
- Peel chickpeas. The easiest way to do this is to take the chickpea with your thumb and pointer finger and squeeze chickpea with the pointy part towards you. Discard all of the shells. Call us dorks but my husband and I always race to see who can peel the chickpeas the fastest. I’d like to say I’m fastest but he seems to have the rhythm down pat.
- In a food processor blend chickpeas until they become a powdery clump. Use spatula to scrape down the sides. Add tahini, lemon juice, garlic, & salt & blend until pureed.
- With processor running, add water, 1 tablespoon at a time until you get a creamy, smooth texture. Taste hummus and add any extra salt or lemon juice if desired.
- Transfer hummus to bowl, and refrigerate for at least 30 minutes to let it set. To serve, drizzle it with a bit of olive oil and we like sprinkling a bit of paprika on top. Serve with warm pita as well all the veggies your stomach can handle. My personal favs include carrots, celery, and sliced bell peppers.