Hummus is one of my favorite snacks. It’s so healthy, everyone in my family loves it, and it’s a great way to get everyone to eat some veggies as a dipping device! It also doesn’t take a lot of forethought because I also also have chickpeas in my pantry and tahini in my refrigerator. I have been making this hummus recipe for years. My friend from high school, who is Lebanese, wrote out her rough recipe for me and I’ve perfected it over the years.
You’ll need some kind of food processor. A mini food processor or a ninja would work perfectly. Also, I really love Target’s simply balanced organic chickpeas. With all the news about BPA in cans being cancer causing and endocrine disrupters, I like to buy my beans in paper boxes whenever possible. Also, if you don’t already have tahini, you can find it in most grocery stores. It’s a sesame paste and it will last in your fridge for a while. If you have a fresh lemon or lime, that is always best, but you can use bottled juice in this hummus recipe and barely notice.
1 can or box of chickpeas (garbanzo beans)
1 tablespoon tahini
1 tablespoon lemon (or lime) juice
1-2 garlic cloves, smashed
1/4 teaspoon kosher salt
Cracked black pepper
1. Drain chickpeas into a cup or bowl. You’ll use the drained liquid.
2. In your food processor, mix chickpeas, garlic, salt and pepper, and 3 tablespoons of the reserved chickpea liquid. Blend until you reach your desired smooth texture. If it still looks like there’s too many chunks, add more of the reserved liquid. Today, I ended up adding 2 more tablespoons. So I used a total of 5 tablespoons in my hummus.
3. Check the flavor and add salt and pepper if needed and your lemon juice. Pulse a couple more times to combine. This is also the time that you can play and add whatever other spices you want. Cumin or chili powder and cayenne are fun. Or you can do jarred red peppers or sundries tomatoes. Blend again. Have fun!