Hummus has become a staple when we have people over for dinner or for a barbecue. It makes a great dip for a vegetable platter and is wonderful with soft pita bread. I like to spread it over a pita and top with cucumber slices.
Of course you can find many store bought varieties that come in all kinds of flavors, but I prefer to make my own because it’s really much simpler than you might think. I’ve found that once I made this plain hummus recipe, I could start to experiment with my own flavor combinations, like sun-dried tomato, roasted garlic, or roasted red pepper. Also, the more you make the hummus the quicker you get at whipping it up in minutes. You get a feel for how much olive oil, tahini, and seasonings to add so you don’t have to measure.
So next time you’re having friends over, or if you just want fresh hummus as a snack, try out this recipe. Then, when you’re at the store, browse the hummus to see what kind of flavors you can begin to experiment with.
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/4 cup tahini
- 1/4 cup lemon juice or 1 lemon
- 1 (15oz.) can chickpeas drained
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- salt & pepper
- 2-3 tablespoons water
Ingredients
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- Put the tahini and lemon juice in the bowl of a food processor and process for about one minute.
- Add the chickpeas, garlic, olive oil, cumin, and salt and pepper and process for 2-3 minutes. Periodically, scrape down the sides of the bowl to ensure everything is being pureed. Continue until the consistency is smooth.
- Add water by the tablespoon until you reach the desired consistency.
- Place in a serving bowl and refrigerate until ready to serve. Before serving, garnish with a drizzle of olive oil and sprinkling of cumin.
Serve with fresh vegetables like carrots, cucumber, or snap peas, fresh pita, or pita chips.