I’ve tried a lot of hummus and let me tell you from experience, there is a lot of good hummus out there and a lot of bad. And by “bad” I mean that the package I bring home turns out to be too liquidy or too chalky, having a lot of oil or not enough, very bland or maybe just too garlicky. Well…I take that back. You can never have too much garlic.
Anyways, you get the picture.
To relieve myself of another supermarket catastrophe, I’ve started making my hummus at home. So here’s a recipe that’s not a recipe. Maybe you could call it a guideline or a stepping stone for something greater. It doesn’t take much to make hummus and below are the basic things you really need to call it a “hummus.” Then from there you can add or subtract and create something unique. But most of all you will always get something you like. Because we all have different taste buds and sometimes we want our hummus oily or salty or chalky or thick.
Yield: 6 servings
**Dairy Free, Gluten Free, Vegan
- 1-2 cloves garlic (or more, or less)
- 1-2 cans chickpeas, rinsed and drained
- canola or vegetable oil**
- Salt + Pepper
- Food processor (or potato masher and a really strong hand)
Optional: Paprika, cumin, lemon juice, tahini, roasted red pepper, roasted jalapeño, edamame, beets……the list is endless
**I’ve noticed that using olive oil affects the taste of the hummus a lot, and a lot of the hummus brands I like use canola as their oil of choice
1) Throw garlic into the food processor and process until minced.
2) Add chickpeas and start processing. Slowly add a bit of olive oil, salt and pepper. Keep adjusting to your taste. This is key.
3) Add in any of the optional ingredients, if using. Test and experiment.
Serve with carrots, pita chips or as a spread on a sandwich.
- process longer for creamier hummus and possibly try adding tahini
- for thinner hummus, add more oil or a little water
- for thicker hummus, use less oil
Here’s to always perfect hummus.