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.
- 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.