I made this hummus last weekend. We love hummus and I thought it would be more economical to make it ourselves since a large container of our favorite hummas at Trader Joe's is $2.99. It's not bad, but I knew I could make it for half the cost by making it at home.
The star ingredient in hummus is Tahini, which is a sesame paste. It has a similar texture to peanut butter. You can buy it at any grocery store. My local store stocks it in the healthy/organic section of the store next to the other nut butters. I use fresh lemon. It took only 10 minutes to whip up in the food processor. I highly recommend that you make a double-batch so you can keep some on-hand in the fridge for snacks and sandwiches.
Serving suggestions: I served the hummus with slices of cucumbers and kalamata olives. I spread the hummus on a slice of bread and Aaron chose pita chips. You can dip any veggie like celery, carrots, cauliflower, or red peppers.
Easy Garlic Hummus
- 1 (16 oz) can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, coarsely chopped
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Optional: sprinkle paprika and cumin in the hummus or just for serving
- Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
- Place in serving bowl, and create a shallow well in the center of the hummus.
- Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).