11
2012Hummus
David Lebovitz, one of my favorite food writers, recently wrote an article about hummus on his blog, and it inspired me to make some. I know some people might not think it’s worth it to make hummus from scratch but I’ve never been a fan of store-bought. It’s typically made with soybean oil as opposed to olive oil, citric acid as opposed to lemon juice, and preservatives. Homemade hummus is much tastier and healthier, and is made from ingredients you can keep readily on hand — a few cans of chickpeas, extra virgin olive oil, a scoop of tahini, freshly squeezed lemon juice, garlic and spices. Just give it all a whirl in the food processor and you’re done.
Before we get to the recipe, a few words about the ingredients. Some hummus aficionados will tell you it’s important to use dried chick peas, but I assure you it’s not worth the effort. I’ve made it using both dried and canned and there’s virtually no difference. Just look for organic canned chick peas without extra salt and additives (if you’re going to cheat, do it properly). You’ll also find some recipes out there that call for peeling the chick peas. I’m not joking. Supposedly, the skins prevent the hummus from getting super creamy. Again, I’ve tried it, it took forever and I could barely tell a difference. The important thing is to have the right balance of flavors, and enough liquid to achieve a smooth and creamy consistency.
Begin by draining the chick peas in a colander. You’ll need to save the canning liquid for the recipe and set aside a few whole chick peas for serving.
Next, combine the chick peas, some of the canning liquid, tahini, lemon juice, olive oil, garlic, salt and spices in the bowl of a food processor.
Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. It should hold its shape, but not be claggy.
Transfer the dip to a bowl and use a spoon to form a shallow well in the center. Drizzle a bit of olive oil in the well, sprinkle with paprika and parsley, and top with reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!
Ingredients
- 2 15-1/2 oz. cans chick peas (also called garbanzo beans)
- 1/4 cup freshly squeezed lemon juice, from 2 lemons
- 1/4 cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
- 2 cloves garlic, roughly chopped
- Heaping 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon freshly chopped parsley, for serving (optional)
- Paprika, for serving (optional)
Instructions
- Reserving the liquid from the can, drain the chick peas in a colander. Set a few chick peas aside for garnish.
- In the bowl of a food processor fitted with metal blade, combine the chick peas, 1/3 cup reserved canning liquid, lemon juice, tahini, garlic, cumin, cayenne pepper, salt and olive oil. Process for several minutes until smooth and creamy. The hummus should hold its shape but not be claggy; add more liquid and process again if it seems too thick. Taste and add more lemon and seasoning if desired.
- Transfer mixture to a serving dish. Use a spoon to make a shallow well in the center. Drizzle olive oil in the well, sprinkle with parsley and parika, and garnish with reserved chick peas. Serve at room temperature.
Anne Freedman
So simple, and so delicious. Thank you.
Marcia
Since the can of Tahini paste is so large, I measure the leftovers into 1/4 C portions in small paper cups, cover them with Press and Seal Wrap and freeze them. Once frozen you can put them all into a gallon size ziploc bag and you have ready made portions for your next batch of hummus. Be sure and put the date on the bag – they will keep, frozen, for about a year.
Carin
Thanks Marcia! I was wondering what to do with that big can of tahini!
jeri
I got tired of tahini going bad so now I use peanut butter instead. I haven’t tried it yet but I imagine almond or cashew butter would be good too. Just make sure no one is allergic.
Linda--There and Back Again
Thank you for reminding me how easy hummus is to make! And it makes the perfect meal for summertime.
Karen
Totally agree with you about the ease of making your own hummus. I have been doing this for years. I used Emeril’s recipe which is very similar to this one. I will definitely try using the reserved juice from the beans next time and think that is a great way to moisten the finished product. My daughter actually took hummus and pita every day for lunch when she was a senior in high school. I had my recipe memorized!
Ginny Cass
I’ve made hummus for years, and I’ve never used cayenne or cumin, otherwise this recipe is right on! Thanks Marcia for the idea of freezing the tahini, it’s a real winner.
Maxine Brand
I also add green onions which I think gives it a great flavor.
Ashley @ Wishes and Dishes
This looks like delicious hummus! I love hummus
mimi
What is tahini and where can this be purchased?
Jenn
Hi Mimi, Tahini is sesame paste and it can be purchased at most large grocery stores. Whole Foods carries it as well.
sharon
I’ve made the hummus many times without adding the tahini…just as good!
Leslie
Thanks not a fan of store-bought either but will try this. Also love Marcia’s tip on freezing the Tahini.
Gladys
Thank you Sooooo much for sharing this recipe. I love hummus.
Priya Sreeram
gotta agree with you-nothing to beat the bang on flavour & taste of homemade hummus !
sylvia
i love hummus, too. and have made my own, but will try this one, too. thanks
Christian
Made this today – so delicious! Much easier than I thought to make and now I don’t have to buy it anymore!
Karen
I have to comment again after making this, even though I already commented about making homemade hummus for years. I tried this one which is slightly different than my go to Emeril recipe and I have to say, I like this better. This will be my new go to hummus recipe. I like the texture better with adding the bean juice and I love the flavor of the added spices. I used the low sodium beans…who knew there was such a disparity in sodium! This is a keeper!
Julie Backas
A guilt-free snack when eaten with crudités-love it! I plan to have this as a staple in our refrigerator. I may try adding roasted peppers next time.
Nicki Howerton
This is my first attempt at making hummus, and can’t believe how easy it is to do. The only thing I added was to top it with Sirahcha sauce. My husband won’t even try it, so I had to eat it all by myself.
Winston
I thought this was a little under seasoned and needed just a touch more salt. Otherwise it’s near perfect Hummus.
Danita
Very good. My husband eats a lot of hummus and he said this was the best. One of our favorites is edamame hummus, which I buy at Trader Joes. Could I use your recipe and substitute edamame for the chickpeas? Or 1/2 chickpeas?
Jenn
Hi Danita, I think it would work…start with half edamame and half chickpeas. Please let me know how it comes out!
Andie
I was introduced to your website last year with this recipe. I absolutely love making this hummus and I make it all the time. Its easy to make, tasty, and came with a very clever tip to save time and money on the Tahini.
I’m a big fan of the other recipes as well. I always trust you’re posting something worth making.
Dee
I love hummus and find it SO EASY to make, and much less expensive (and better tasting) when making it at home.
Though the basic ingredients are often the same, I’m always on the look for a new twist so tried your recipe. It was really good!
The only difference I made was — instead of using the reserved liquid (I never do that), I used water instead. Still came out great.
Thank you for always sharing your recipes and wisdom.