I just discovered one of the secrets of life: homemade hummus is the best kind of hummus. I don’t know how I’ve never made it before, it’s so easy and takes 5 minutes to throw together. For my test run I stuck with the classic recipe, but the possibilities are endless. I am seriously baffled how I have never made hummus before just based on the sheer amount of chickpeas I consume on a weekly basis.
I know it doesn’t look very classy in the plastic bowl, but practicality prevailed. I needed to put it in the fridge right away to keep myself from eating the whole batch in one go. The ingredient list is so short for a basic hummus recipe. I now predict I will routinely buy my grocery store’s entire stock of canned chickpeas every week.
- 1 can chickpeas
- 1/2 cup water from can of chickpeas
- 1 1/2 T tahini
- 2 cloves of garlic, crushed
- 1/4 t of salt
- 3 T lemon juice, about 1/2 lemon
- 2 T olive oil
- fresh parsley (optional)
- Drain and rinse chickpeas, setting aside the water from the can
- Peel the skin off the chickpeas, this is crucial for a smooth texture don’t skip this step!
- Add all ingredients to a blender and pulse until smooth, adding a little bit more of the water from the chickpea can if needed
- Check for seasoning and add more lemon juice or salt if desired
- Scoop into a serving dish and top with an olive oil drizzle and some fresh parsley
- Pig out
Let me be honest with you guys for a minute, the real reason I made hummus today is that I saw a bag of pita chips when I was shopping on Kate & Kimi for some fresh herbs, and I won’t tell you how much they cost so don’t even ask. I had all the ingredients for hummus, and I had to go for it. There is no better snack that hummus and pita chips! But in all reality you can pretty much use anything as a vehicle for shoveling hummus into your mouth like a caveman.
I can’t wait to try some variations on this classic, but you’ll have to excuse me for now, I have a bowl of hummus to eat.