I used to keep my refrigerator stocked with homemade hummus. And I was wondering why I don’t anymore? Well, I remembered. It was 2 years ago at bunco and this lady had the roasted pine nut hummus from the grocery store in a bowl and I was obsessed. I started buying that and FORGOT how much better homemade is.
I have always been a proponent of peeling the film from the chickpeas, it just makes it SO SMOOTH.
I have a new tip though, no olive oil in the actual hummus. I used water where there would usually be oil and then created this pretty indentions with the back of my spoon and served oil in the crevices. It is healthier AND prettier, win/win.
This is a basic hummus recipe, seriously jazzed up with all the best toppings. Take this the next time you need to bring food somewhere, it is perfect for a crowd and you can make it ahead!
- 1 can of Garbanzo Beans, drained, rinsed, & film peeled off
- ½ cup of Tahini
- 3 cloves of Garlic, peeled
- Juice from a Lemon
- ¾ teaspoon of Salt
- ¼ cup of Water, more as needed
- Olive Oil
- ¼ of a Red Onion, sliced thin
- ½ of an Avocado, diced
- 1 Persian Cucumber, sliced in half moons
- ½ cup of Grape Tomatoes, sliced in half
- 2 tablespoons of Chives, chopped
- Salt & Pepper
- ½ of a Lemon
- Add the beans to a high-power blender or processor and pulse a few times until they are pulverized.
- Add the tahini, garlic cloves, lemon juice, and salt. Turn on until combined, scrape down the sides and add half of the water. Pulse again and add more water if needed. I usually add close to half a cup, because I love it to be super smooth.
- Taste and add more salt, if needed.
- Pour hummus onto a plate or bowl. Use the back of a spoon and create crevices. Pour olive oil into these.
- Sprinkle the toppings on the hummus and finish with a sprinkle of salt, pepper, and a squeeze from ½ a lemon.
- Serve with pita or pita chips.
Happy Cooking, The Barbee Housewife