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.
Easy Homemade Hummus
- 1 can chick peas drained and rinsed
- 2 garlic cloves
- 1/3 cup tahini
- 1/4 cup water
- 1/4 cup olive oil plus more for drizzling
- 2.5 Tablespoons lemon juice
- 1/2 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.