A friend of mine asked me for my hummus recipe. It wasn’t until I started up this blog that I actually started writing down recipes. My method of cooking involves…a little bit of this and a little bit of that…taste…more salt. That worked for me for a long time. When I was asked for recipes, I always just wrote it down and handed it off. I’ve never made hummus the same way twice.
Hummus has had quite the evolution over the past 10 years. I remember the first time I had it was in a restaurant in Destin, FL about 13 or so years ago. This restaurant was very hippy-ish and their hummus was to die for. Obviously so, because I still think about it.
It was creamy, earthy, and everything blended so well together that it was hard to pick out each individual flavor component. I needed to go back to that memory to find the hummus that I really love.
I did a little hummus research (yes, that’s a thing) and wanted to only put traditional ingredients in my hummus and go from there. This recipe includes all of the traditional ingredients and nothing more. Add garnish or embellishments as you wish, but I wanted classic. I made some fresh pita bread to go with it and this is all I needed for dinner!
It really couldn’t be easier to make something so quick, there is no chopping or cooking. It all goes into the blender or food processor, both work equally as well. I like a creamy hummus, so I add the full 3 T of water at the end, but make this recipe work for you!
- 1 - 15oz can chickpeas, drained and rinsed
- 1.5 Tablespoons lemon juice
- 2 Tablespoons tahini
- 1 clove garlic
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 3 Tablespoons extra virgin olive oil
- 2-3 Tablespoons water
- In a food processor or high powered blender, add chickpeas, lemon juice, tahini, garlic, salt, cumin
- Blend until ingredients start to come together and drizzle in olive oil
- Starting with 1 Tablespoon of water, drizzle that in and blend until you reach your desired level of creaminess