This is a wonderful basic hummus recipe that can be adapted in so many ways to make it unique! I’ve tried adding roasted red peppers, sun dried tomatoes, and/or increasing the lemon and garlic and it’s delicious every time. You can also use just about anything you can think of for dippers! We’ve done pita bread, pita crackers, sliced baguette, fresh vegetables (I especially love snap peas and carrots), and tortilla chips, and they’ve all worked really well.
This is another one of those recipes that you make and think, “Wow! I can’t believe I made that at home!” You’ll never buy store-bought hummus again!
- 1 15 ounce can chickpeas drained
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon garlic, minced
- 1-2 tablespoons olive oil
- salt and pepper to taste
- To a food processor or blender, add the chickpeas, tahini, lemon juice, garlic, and salt and pepper. Pulse until well blended. Drizzle in olive oil until desired consistency is reached (hummus will firm up a little after refrigeration). Store in the refrigerator in an airtight container.
* If you’re having a hard time finding tahini, there are a few places you can try: my grocery store has a small mediterranean/middle eastern food section, and I’ve found it there. World Market also sells it, and if all else fails, there’s always Amazon. It’s a little expensive (I think I paid around $6.99 for a small jar) but it lasts a long time and makes a lot of batches of hummus. If you really can’t find it, you can make it without, but I think it gives hummus its characteristic taste and texture. Yum!
For more great recipes from Alicia be sure to check out:
Be sure to go to The Baker Upsatirs for more fun projects from Alicia, and
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