In our household we have a pretty serious hummus addiction. We’ll buy one of those giant party tubs and a bag of pita chips, and poof! Demolished in under a week.
Mike, aka ‘the hubs,’ literally eats it a cup at a time.
Then I discovered how ridiculously easy it is to make hummus at home and my life is forever changed. Basically, if you own a food processor or a powerful blender, you too can make delicious hummus in five minutes or less.
It’s just so simple and flavorful: lemony, garlicky, spreadable heaven.
I can’t get enough!
We tend to always have lemons on hand these days because Mike has been going through a crazy cocktail phase which seemingly requires buying every variety of citrus fruit on the planet. That, combined with my love of stocking up on canned goods, means we can whip up a batch of creamy hummus goodness any ol’ time we want.
Not only is it tasty, but it’s cost effective too.
What would you rather do – spend $5 or $6 on the pre-made stuff that is laden with preservatives and god knows what else, or whip up your own, fresh hummus in less time than it takes to get to the grocery store (for ~half the price)?
Yea, no brainer.
This is a basic recipe that you can trash up any way you want. I like to add a little fresh chopped parsley or cilantro as a garnish, but you can add all sorts of herbs, veggies, olives, and such as you please. A lot of folks will add a couple tablespoons of tahini paste to their hummus, which you can absolutely do. I personally don’t think it’s necessary for the cost, but if you have it on hand, go for it!
Basic, Easy Breezy Hummus
- two 15 oz cans of chickpeas, drained and rinsed
- 1/2 cup freshly squeezed lemon juice (~3 lemons worth of juice)
- ~1/2 cup of good olive oil
- 2 large garlic cloves, chopped
- Salt and pepper to taste
Makes ~ 2.5 cups of hummus. Lasts in the fridge for up to a week or more.
In a large food processor, add the chickpeas, garlic, and lemon juice. Pulse a few times, then, while the food processor is on, drizzle in your olive oil. Use good quality, flavorful olive oil – it makes a huge difference. Stop when you get to the desired consistency. I like it somewhere in-between thick and thin. Don’t worry though if it seems a little on the thin side, it will firm up in the fridge.
It gets more garlicky as it sits overnight, so I’d definitely recommend making it ahead of time for optimal garlic action. If you’re not big on raw garlic, go easy. Start with a clove or less and see what you think. Remember that the garlic flavor will intensify over time.
For serving to guests, I like to spoon a big heap onto a plate, then create a divot with the spoon for a little pool of extra olive oil, salt and pepper. It just looks lovely that way. Serve up with your favorite hummus accoutrement (I personally love toasted pita bread and cucumber disks) and, of course, a pint of beer.
Try something highly carbonated, fruity, with a touch of bitterness to cleanse the palate and compete with all that garlic. I’m thinking a Chouffe Houblon Dobbelen IPA would be perfection. Any beer with lemony or citrusy characteristics will do marvelously. A nice radler will do the trick, of course.
I plan on eating this hummus with fresh veggies all summer long. It’s fresh, healthy, and delicious.