Hummus is often found at our social gatherings, served with pita chips or cut up vegetables. It’s a healthier alternative to spinach and artichoke dip or queso and tortilla chips. Each brand of hummus has its own texture and flavors. (I prefer Sabra over Cedar’s, but haven’t tried Tribe yet.) And, like many things processed, store-bought hummus tastes quite different than homemade hummus.
With just a few ingredients, you can whip up your own hummus dip in no time, and make it exactly as you like it.
1 (16 oz) can chickpeas, drained and rinsed
1/4 c. tahini, or to taste
3 T. lemon juice, or to taste
1/2 tsp. salt
3 T. water
2 T. olive oil
Put the chickpeas, tahini, lemon juice, and salt in a food processor. Turn it on and process it up! Let the food processor run for about 30 seconds. Drizzle in the olive oil and water. Let it run another 30 seconds. Check the flavor and consistency. Add more lemon juice or tahini as needed. If the hummus is thick, add more oil or water. Process for another minute or two to ensure the hummus is smooth and fluffy.
Serve hummus swirled in a shallow dish with a drizzle of olive oil and a sprinkle of paprika.
– Customize your hummus based on your preferences. Add some cumin or roasted red peppers or garlic or olives. Play with different amounts of tahini to see what you prefer. Add extra salt or lemon juice.
– Some people claim that taking the chickpea skins off makes for a smoother hummus, but I’ve tried it and I’m not convinced it’s worth the effort.
– You can prepare dried chickpeas and use those instead of the canned version, but that takes longer!
– Swap the chickpeas for white beans, add some garlic, and you have a hummus-like dip that’s just a bit lighter.