It seems like hummus has exploded in popularity in the last ten years. I can’t think of the last party I was at that didn’t feature a bowl or two of hummus and veggies or pita chips. Scanning the aisles of just about any grocery store will reveal a wide array of flavor choices. About a year ago, I was introduced to Yotam Ottolenghi’s classic hummus recipe (find the recipe here). It was a game changer. Homemade hummus is not only easy and cheap, it is worlds above anything you can buy at a store and can be easily adapted for varying tastes and crowds.
Most hummus recipes consist of the same basic ingredients – chickpeas, tahini, olive oil, and a little lemon juice. As it is a food common to a number of cultures, the add-ons (olives, peppers, cumin, paprika, etc) vary by region, and I think that is one of the best things about making hummus – you really can make it any way you want!
While I absolutely love Ottolenghi’s method, I will fully admit that I frequently am too impatient to soak and boil the chickpeas and just want a quick batch for company or, simply, afternoon snacking. That’s where this Easy Homemade Hummus comes in. Using a food processor or a high powered blender (I love my Blendtec), it takes less than five minutes from start to finish and keeps in the fridge for a few days. I love to split a batch, keeping half as a typical hummus, and adding a little roasted red pepper and sriracha to the rest for a little sweet and spicy flavor.
- 1 can chick peas, drained and rinsed
- 2 garlic cloves
- ⅓ cup tahini
- ¼ cup water
- ¼ cup olive oil, plus more for drizzling
- 2.5 Tablespoons lemon juice
- ½ teaspoon salt
- Smoked paprika
- In a high powered blender or food processor, briefly combine the garlic and chickpeas.
- Add the tahini, water, olive oil, lemon juice, and salt.
- Process until desired texture.
- Transfer to serving dish of choice and top with a few tablespoons of olive oil.
- Sprinkle with smoked paprika and a scant amount of salt to taste.