This recipe appears in:15 Easy Hummus Variations
Hummus with pita chips is my go-to snack (anyone else?). Until recently, I lived off the storebought variety, with my homemade hummus never being up to snuff with the likes of Sabra.
I have made incredible inroads with my homemade hummus though, and while laziness still dictates a diet of storebought hummus, I finally have a recipe that's up to par.
The main revelation in hummus-making was using homemade tahini. This delivers a nuttiness that's hard to match and an added texture that distinguishes it from its pre-packaged brethren.
A food processor makes quick work of chopping the chickpeas and garlic, then getting a fairly smooth dip when the tahini, lemon juice, olive oil, and salt are added.
It's so simple and fast that I can see this turning into some serious hummus experimentation. What's your favorite hummus combo?
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 2 15-oz cans chickpeas, drained and rinsed, liquid reserved
- 3 medium cloves garlic, minced
- 1/3 cup tahini, preferably homemade
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- 1 tablespoon finely chopped fresh parsley, for garnish
Place chickpeas and garlic in workbowl of a food processor and pulse until chickpeas are roughly chopped.
Add in tahini, lemon juice, olive oil, and 1/4 cup of reserved liquid from cans of chickpeas. Puree until smooth, stopping to scrap down sides of workbowl as needed. Thin hummus with additional reserved liquid if necessary. Add salt and pulse to combine.
Place hummus in serving bowl, sprinkle with parsley for garnish, and serve.