There are so many brands of hummus out there, some better than others, but nothing beats the homemade stuff!
I became more aware of the different types and their ingredients when my fiancé noticed that some of the brands were giving him a funny tummy. For weeks our apartment was like a lab with us doing taste tests and noting our results. We came to the conclusion that he is allergic to some of the preservatives found in store-bought hummus! After figuring this out, and redeveloping a desire for hummus, we set out to make it at home and found that it is incredibly simple.
A note on the chickpeas: Cans are the easiest option, but if you have some time at home on a rainy day home cooked chickpeas are the way to go!
1 19oz can chickpeas, rinsed and drained (or 1/2 cup of dried chickpeas if cooking yourself)
2 lemons, juiced
1/2 cup tahini
1 – 2 garlic cloves depending on your love of garlic
1/2 cup extra virgin olive oil
salt and pepper to taste
Put the lemon juice and tahini into a food processor or Bullet mixer and let it run until the mixture lightens up a couple shades to and thickens up. Then you can add the cooked chickpeas, garlic, and half of the olive oil. Go slowly leaving plenty of time between additions and add more olive oil until you get a creamy consistency. If you are using the Bullet, you will need to make it in stages or smaller batches and mix together by hand at the end. All you have left is to add the salt and pepper to you liking (you may not even need it) and that’s it! Your hummus will last about a week in the fridge in a sealed container.
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