My Favorite, Simple Hummus

A few weeks ago, I mentioned my obsession with homemade hummus and boasted it better than anything you can buy in the store. I'm sticking to that, not because I'm some amazing chef, but because I have figured out the right ingredients, amounts, and have a good food processor. So, should you be interested, here is my go-to hummus recipe.

What you'll need:

1 can of Garbanzo Beans/Chick Peas (rinsed and drained)
1/2 cup of Tahini (sesame paste)
2 Tbls EVOO
2 garlic cloves (we like garlic, so I use 2, which could be too much for some)
1 Lemon
1/4 cup water
Turmeric (optional, but something I think adds a nice complex)

In a food processor, or really good blender, toss in the chick peas, peeled garlic cloves, and desired amounts of salt, cumin, and turmeric. Roughly, I sprinkle in a tsp of kosher salt, over a tablespoon of cumin, and a teaspoon of turmeric (I'm all for not measuring whenever feasible).

I should note, there are a lot of things you could add at this stage to flavor. Jalepenos, roasted garlic, pine nuts, any fresh herb, etc. So this is a great base recipe to build off of.

Process for about 10 seconds, and it should look like this:

Scrape the sides. Squeeze the entire lemon's juice into a cup and then add about a 1/4 cup of room temp water. In a separate small bowl, mix your 1/2 cup tahini with the 2 tablespoons of EVOO.

Start processing or blending and slowly add in the lemon juice mixture. What I've discovered is that the consistency of the hummus is totally based on the lemon juice, not on the olive oil, as I previously thought. So if you like a thicker, dryer hummus, use half of a lemon. I like my hummus smooth and thin, so I use an entire lemon. 

Process for about 15 seconds. And then it should look like this:

Scrape down the sides, start processing again, and slowly add the tahini mixture. Continue to process for 30-60 seconds depending on desired consistency. And then, final product:

It will keep in the fridge for a good week, but I think it's best when freshly made and served at room temperature. I usually make it around lunch time and eat spoonfuls as my lunch. I also have been mixing it into some of Henrik's food for a little extra protein. Sometimes I can even get him to eat it by the spoonful. :)



Christen Leigh said...

Ok--definitely using this recipe with my students this semester instead of the one we tried before. Our hummus literally turned out like that first processed picture and had a GAGFUL amount of garlic taste! Hehe....

leah said...

awesome! excited to try this something -- love your step by step directions!


Betsy said...

That looks fantastic! I must admit that even I could learn a thing or two about hummus from you! ;0)

Daveana said...

Looks scrumptious!

Daveana said...

Looks scrumptious!

Sarah said...


Sara Huber said...

I learned a few things too…my last batch didn't turn out so great, think I need to use more tahini and lemon.