There are some things that I’ll buy pre-made because they’re convenient, and there are some things that, no matter how readily available they are at the grocery, I’ll only make from scratch. Hummus is one of the latter.
I grew up eating hummus from the store, specifically those tubs you get at Costco. It was exactly what I thought hummus was supposed to be; a thick, slightly grainy paste that tasted vaguely of chickpeas. We would dress it up with fresh tomatoes and eat it with pita or put it on sandwiches and satisfied all of my hummus cravings. That is, until I tasted freshly-made hummus and my world changed.
After trying fresh hummus, store-bought just tastes like an old, sad version of what hummus should be. I will really never, ever buy store-bought hummus again. I know I’ve said this before (like with doughnuts, cough cough, though it’s not entirely true), but I really mean it this time– homemade hummus is complex, creamy, and only takes five minutes to make.
Yeah, you read that right. It takes five minutes to make. The instructions are basically “throw stuff in a food processor and blend.” Really, the only difficult part is cleaning your food processor afterwards.
Trust me, try this; you’ll absolutely love it. Then let me know your favorite way to eat hummus in the comments!
Easy, Homemade Hummus
Adapted from this Epicurious recipe.
- 2 cups drained canned chickpeas
- 1/2 cup tahini, well mixed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled
- 1 tablespoon ground cumin, paprika, or smoked paprika*
- 2 tablespoons lemon juice
- Salt & black pepper to taste
- Chopped fresh parsley leaves as garnish
- Chopped fresh tomatoes (optional)
This really is as simple as throwing a bunch of things into a food processor. To make it, put everything except the parsley into the food processor and begin to pulse until well-mixed.
I’ve starred the cumin/paprika/smoked paprika line above because hummus is really your canvas for flavor– it can be as versatile as you want it to be. Cumin will add spice, paprika will add a bit of sweetness and depth, and I love adding smoked paprika to get some smoky flavor as well as the sweetness. It would also be great with harissa or sumac. If you try anything else, let me know in the comments below!
After processing it is almost guaranteed to be to thick, so taste it; to bring it closer to the right consistency, I usually add a little more olive oil and about another tablespoon of lemon juice but you may decide to add more oil than lemon.
Once it reaches the right consistency, serve it with a drizzle of olive oil, a sprinkling of whatever spice you chose above, and parsley. I also love it with some chopped fresh tomatoes. Eat it with pita, carrots, or cucumbers, or spread it on a sandwich instead of mayonnaise.
Got a favorite way to eat hummus? Let me know below!