Hummus is an all time favorite around our place. It is easy to make and way cheaper than when you buy it. This recipe has developed over the last few years into its current state. The first time Jonathan made it for us I was skeptical. But then I tasted it. It was just as good as, if not better than, the hummus I had tasted in restaurants. It’s only gotten better since.
It is an easy recipe to play with, too- for instance, today we added bits of kale into the hummus, which offered a nice contrast to the tang of the tahini. We usually munch it with veggies, but it is delicious with pita bread or crackers, too.
This recipe is great for parties, a light lunch, or appetizers. It pairs great with most foods, and can also be used as a sandwich spread. Whip up some tzatziki sauce and baba ganoush and have a greek dip-fest!
Hummus by Jonathan Standifird
● 3 Cups of chickpeas, drained. (This is approximately equivalent to 1 cup dried or 2 15 oz cans)
● 1/4 cup of the liquid used for cooking the cchickpeas (or 1/4 cup of the liquid from the cans)
● 1/2 cup of lemon juice (depending on taste)
● 1/4 cup tahini (or more to taste)
● 4 cloves garlic, or 1 heaping Tablespoon of garlic powder (to taste)
● 1 teaspoon salt
● 1/4 cup olive oil
Drain the chickpeas and set aside liquid from the cook pot or can. If you are cooking your garbanzo beans, make sure you cook them till they are nice and soft so you get a smooth texture in your hummus. Combine everything but the cooking/can liquid in your food processor. You are going to blend this goodness for 4 to 5 minutes. It’s important to be patient so that the texture is the way you want it. While you are processing/blending all of this up, add small splashes of the liquid until it reaches a consistency that you find acceptable, and/or divine, and/or awesome. I like mine nice and smooth.
Now adjust. Taste it. Was the lemon kind of weak? Add a little more lemon juice. Is that enough salt for you? No? Sprinkle in a little more and give it a quick whirl to get everything blended together.
Spoon your fresh hummus into a nice serving bowl and leave a bit of a hollow in the middle. Add a dash of paprika if you like (smoked paprika = winning) and drizzle some olive oil over the whole thing. The well in the middle is presumably where this olive oil is meant to go, but don’t be shy. You can serve immediately with pita bread, green peppers, cucumber slices, olives, tomatoes, celery, radishes, wasabi coated seaweed, pita chips, crackers, etc. Or cover it and refrigerate till you are ready to use. It’ll keep in the fridge for a max of a week, but you can freeze it if you know you are not going to use it all up quickly. I don’t know if this has ever happened in our house, but theoretically it could.
If you want to try out some different flavors, add a bit of roasted red pepper, or get spicy with a jalapeno. Amp up the garlic if you want (cooked garlic will give you a different flavor). Add some kale or cilantro or radish greens. Throw in some paprika (smoked paprika = winning). This is all up to you.