I love hummus. I’ve never made my own though. I always bought the stuff that was premade. But guys, no joke: making your own is super easy and it’s waaaaay better than the premade store bought stuff.
A couple of weeks ago, my parents came over to see our new place. Oh, did I mention that the husband and I are now homeowners? Squeeeee!!!! But I digress.
They came over a couple of weeks ago to see the new place and I made them a lovely Mediterranean style lunch. My inspiration was this:
I made an Israeli salad, babghanoush, hummus, and hamshuka (the dish on the cover of the book). It was all delicious. They all came out great and I am currently obsessed with this cookbook. Go get yourself a copy, ASAP! * (I am not being paid by the authors to advertise or plug their book; I legitimately love it!)
Back to the hummus…
I adapted the recipe because I prefer a richer but slightly thinner hummus than what the recipe makes. I also don’t have the patience to soak dried chickpeas. It’s still super easy but be aware that you will need either a food processor or a blender to make this delicious goodness.
Enough with the yik yak, let’s get to this life-changing hummus!
Prep time: 20 minutes; Assembly: 10 minutes
Adapted from Jerusalem, A Cookbook
- 600g canned chickpeas, drained and rinsed
- 1 c. light tahini paste
- 4 tbsp freshly squeezed lemon juice
- 4 cloves of garlic, roughly chopped
- ¼ c. to ½ c. water, for desired consistency
- 1/3 c. extra virgin olive oil
- 1/8 tsp to ¼ tsp salt, more or less to taste
- Chopped parsley, paprika, toasted pine nuts, and a drizzle of olive oil for garnish
- Pita chips or crudites (raw veggies) for serving
In a food processor (or blender) process the chickpeas, tahini paste, lemon juice, and garlic by pulsing for a few seconds. Then process continuously on low and add in the olive oil and salt. Then, increase to medium and add in the water until you reach your desired consistency. Remove the lid and taste it. If you need more salt, add more. Always start with a little less salt and add more since it’s easier to add salt than it is to remove it.
When you have the desired consistency and taste, pour the hummus in a serving platter and spread out a bit, making sure to create swirls with the spatula. Drizzle with a little olive oil and sprinkle with paprika; then top with parsley and toasted pine nuts.
Serve with pita chips and/or crudites. This recipe makes a lot of hummus (about 4 cups) so if your guests don’t finish it, you’ll have plenty left to enjoy throughout the week.