Hummus is one of those “Swiss Army Knife Foods”. You know, the kind that can serve one million different purposes and basically save your life in a pinch. I love hummus, deeply and truly I do.
Mediterranean food is one of my favorites, and for years I ate it from my favorite local restaurant (Albasha, if you’re local) and was so jazzed when it started getting sold in grocery stores in the remade, refrigerated section. I don’t think I started making it myself until I moved to Africa and realized if I was going to have my favorite snack, I was going to have to get myself some tahini and get to it. So, I did. And I never looked back.
Since then, I have become a bit of a hummus snob and really don’t care for the kind you can buy pre-made. There is something about the warm and smooth perfection right out the blender that just gets it right. Plus, you literally just dump everything into a blender and press a button- it doesn’t get any easier or more budget-friendly than this.
We eat this alongside mediterranean eggplant + Trader Joe’s Dolmas for a vegetarian dinner, serve it on a charcuterie board with crackers, and keep in the fridge on a weekly basis to be snacked on with fresh veggies or tortilla chips.
I make this most weeks, love it dearly, and figured it was time to share my secret weapon with the world.
So if you are looking for a delicious, healthy, and pretty much perfect snack to keep on hand- do yourself a favor and make this. If you normally buy this at the store, I dare you to try homemade and see if you can go back!
1 19oz Can of Chickpeas, drained + rinsed
1/2 Cup Tahini
1 Clove Garlic Clove
2.5 Tbl Lemon Juice
2 Tbl Olive Oil
1/4 - 1/2 Cup Water (start with 1/4 C + add 1/8 C at a time)
1 Clove Garlic
1 Tsp Salt
1/4 Tsp Pepper
1/2 tsp Cumin
Add all ingredients, starting with 1/4 cup water, into a high-powered blender. (I use the Blendtec and looooove it).
Blend the ingredients until smooth and creamy, adding water as needed to smooth, 1/8 cup at a time.
If serving immediately: spoon the hummus into a bowl and drizzle with olive oil, tilting the bowl until the olive oil covers the top. This seals in the moisture and prevents the hummus from drying out. Sprinkle the top with fresh chopped parsley to garnish or a sprinkle of paprika.
I often make mine as a snack to enjoy with meals throughout the week and spoon directly into a glass tupperware container, covering with a little olive oil and popping in the fridge. We eat it all week long!