Make your own hummus as rich, thick, creamy and flavorful as you like. Though readily available in most grocery and convenience stores, delis and buffets, hummus tastes so much better when homemade. Besides being ready to eat in twenty minutes, you get to choose the quality of each ingredient and the final texture and taste.
For the last few years, I’ve enjoyed the convenience of buying pre-packaged hummus—even with its couple of iffy ingredients. Now that I blend my own, I realize it wasn’t really that much of a convenience. My effortless recipe quickly turns canned chickpeas into almost a quart of tastier, fresher and healthier than store-bought hummus.
Five permutations and a number of tastings later, I now call this my favorite hummus recipe. The combination of spices, fresh lemon juice and tahini results in a most flavorful and clean tasting hummus. And it’s not too smooth and not too coarse texture, along with the green flecks of cilantro, make it just right.
Blended together or scattered on top
In the Middle East, you’ll find hummus served swimming in olive oil. Sometimes you’ll see it with chickpeas or chopped, brined olives scattered on top. Sometimes, roasted and diced red pepper or sun-dried tomatoes. And sometimes more simply, with just a drizzle of olive oil and a sprinkling of za’atar or sumac. Rarely in the Middle East will you see these ingredients or others (edamame hummus anyone?) blended into the hummus as they are throughout the U.S. Either way works for me. Though for the moment I’m enjoying my hummus very simply: served on a spoon.
Ubiquitous pita chips aside, I love hummus spread on a lettuce leaf and topped with a slice of avocado and a sprinkling of Himalayan salt. Topping the hummus with sun-dried tomatoes in olive oil makes an equally luscious combination. And thin slices of jicama “chips” provide a delightfully crisp contrast of textures.
Adding that additional drizzle or swimming pool of your best olive oil is up to you.
Hummus Update, May 2016
For lighter, smoother, tastier hummus see the Hummus Update post.
High protein & high flavor with little effort. Vegan, dairy and gluten-free. Try hummus with jicama chips or spread on a leaf of lettuce with a slice of avocado. Great for breakfast, lunch, dinner, snack and all times in between.
See the Hummus Update post, May 2016
Makes 3½ cups
Total time: 15-20 minutes
2 15-ounce cans (3 cups) organic chickpeas/garbanzo beans, drained, reserving the liquid from one can
1 large clove peeled garlic, or more to taste
3 tablespoons tahini
2 teaspoons ground cumin
½ teaspoon ground coriander
Scant ¼ teaspoon Aleppo pepper flakes
1 teaspoon high quality salt
12 twists freshly ground pepper
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
¼ cup reserved liquid from can
½ cup cilantro, tightly packed
- With your food processor running, drop in the clove of garlic till it becomes completely minced.
- Stop the processor. Scrape the garlic off the sides of the work bowl.
- Add the rest of the ingredients in the order listed, except for the cilantro.
- Process the hummus for 4 minutes, scraping the sides of the work bowl once or twice to incorporate all of the ingredients.
- Add the cilantro. Process for 1 minute.
- Adjust the salt and pepper to taste.
- Add some of the additional reserved liquid if you prefer a softer hummus.
- Store in the refrigerator for up to a week.