I love hummus. It’s the perfect healthy dip for serving alongside crackers, pita wedges, or veggies, and goes magnificently with stronger meat dishes, such as lamb. It seems senseless to buy hummus tubs at the grocery store when it is SO easy to make hummus at home, not to mention homemade hummus tastes much better than store bought hummus.
The trick? Throw everything into your food processor and blend until smooth and creamy. Yes, it really is that easy. And you can be as creative with your hummus as you want. My recipe here is a traditional Middle Eastern preparation. However, you could add roasted garlic, paprika, roasted red peppers, etc.. anything to suit your fancy. I prefer my hummus to be as smooth as possible, but if you prefer for your hummus to have a chunkier consistency, feel free to blend for a shorter amount of time.
Try it at your next party as a dip. Your guests will thank you!
- 1 can chickpeas
- 2 tbsp tahini
- 1 lemon juiced, ½ lemon if particularly juicy
- ½ tsp minced jalapeno (optional) + additional slices for garnish
- ½ tsp cumin
- 1 clove minced garlic
- Salt to taste
- Drain chickpea liquid into a cup and set aside
- Dump drained chickpeas into a blender or food processor. Add lemon juice, jalapenos (if using), tahini, cumin, and a pinch salt.
- Blend on high until smooth and creamy. If hummus seems too dry, add some of the reserved chickpea juice to moisten.
- Check flavors, adding more salt, lemon, or cumin if necessary.
- Serve alongside toasted pita points, garnished with jalapeno slices, parsley sprigs, and a drizzle of olive oil.
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