Hummus is one of those classic Middle Eastern standards that’s become so commonplace in restaurants (many are doing hummus with bread rather than extra virgin olive oil to cut down on costs), in sandwiches (especially veggie ones), and of course, in my kitchen. So instead of buying another tub of hummus from Trader Joes when I had none left last week, I decided it was time that I made it myself. I was tainted from my first attempt at making hummus a few years when I didn’t own a food processor and I couldn’t get the chickpeas to a smooth puree. But this time was much better and I attribute it to my food processor (let me know if you’ve found a way of making hummus without one).
I made a garlic hummus and a roasted red pepper hummus but there is endless variations, depending on your taste and creativity. Some suggestions would be parsley, chive, basil, cilantro, roasted red pepper. You can make with or without the tahini. I personally love tahini so I wouldn’t choose to leave it out but it would reduce the fat of the recipe.
Hummus
- 2 cups of chickpeas well cooked or canned chickpeas, liquid reserved
- 1/3 cup of tahini (sesame paste)
- 2 tablespoons of extra-virgin olive oil
- 2 cloves of garlic, peeled, or to taste
- Sea salt and freshly ground pepper, to taste
- Juice of 1 lemon, plus more as needed
- Paprika or ground cumin, to taste and for garnish
- Chopped fresh parsley leaves for garnish
1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice or water). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Hi,
I followed your site from thepioneerwoman, I think, just yesterday and I’m already in love with it! I love that most of your recipes are vegetarian (I have to still delve into your blog completely). I always wanted a good recipe for hummus and I wasn’t sure if the chickpeas need to be boiled or not, but I see that clearly in your recipe. All I need is pita bread and I’m all set
Thanks for posting all the lovely recipes, you’ll find a regular in me.
Ah, it was smittenkitchen that led me to your site!
love the picture! i usually make my hummus with basil and pine nuts mixed in. love this site!
roasted red pepper hummus sounds amazing, i love all your veggie recipes! thanks so much
Homemade hummus is the best! Thanks for reminding me about this, I haven’t made it in quite some time.
I’m always glad to see new people interested in making my favorite dish, but let me suggest two improvements:
1. your hummus looks a little thick. I think you should try adding just a little bit more water.
2. using dried chickpeas instead of canned will achieve better taste and be far more healthy. It’s not very hard and in my blog you’d find the complete directions.
Keep eating hummus!
hummus guy — you’re right, it was a bit thick. the roasted red pepper was a better consistency, probably b/c of the added peppers. i’ll add more water next time. even though using dried chickpeas is a few extra steps, i bet it will give a better taste, i’ll try it next time. thanks for the help!
Dear Dana,
Where I live, hummus is not only a side dish or paste, but is also the main meal (that’s not common in the country but only my hometown). Therefore there are restaurants that only cook fresh and hot served hummus meal at lunch time. They use to soak the dry beans one night before, to soften, and they use traditional method rather than a processor; beating with a mullet in a deep bowl. Well it takes time and effort, but is quite great in taste. When the hummus is ready to be served, the cook adds some chopped parsley on the hummus and then pours a very small pot of red pepper flakes fried in olive oil. And while you eat, an addition of fresh lemon juice is a perfect move. There is also another alternative to hummus preparation; adding potato mesh. It alters the strong flavor of beans and tahini for people who do not like it very strong.