This is one of my favorite go-to appetizers when hosting a party or dinner. It’s easy to make, cheap, & you can make it in advance & just garnish it before serving. Dress it up with some cut up vegetables & homemade pita chips…and you’re done. Making your own hummus is typically cheaper than buying it premade, plus you can control the quality of your ingredients. Many store-bought hummuses (hummi?) are made with oil blends, which makes them especially icky for me since I have a canola oil intolerance. Plus, I mentioned it’s cheaper right? I buy cans of chickpeas for less than $1 at the international grocery and this uses like maybe $0.10 worth of tahini since I buy it in a big jar. I always have lemon juice, garlic, olive oil & salt on hand…so you figure it takes $1.10 of “specialty” ingredients, and it yields over 2 cups of hummus. Unless you are buying your containers of hummus for less than $0.55…you are being robbed.
My favorite recipe for hummus comes off of the back of a Ziyad brand can of chickpeas. In fact, I’m glad I’m posting this recipe, because if Ziyad ever changed its label I’d be hosed. I made a slight variation regarding garlic/lemon…but it’s fine “as is” if you want too. Enjoy!
Prep time- 5 min, “Cook” time= 5 min, Serves- many
|Ingredient Lineup...I always have these ingredients in my|
fridge/pantry so that I can make this in a snap whenever it sounds good.
- 1 can chickpeas (15-16oz) drained
- 1/3 cup Tahini*
- 2 T lemon juice + 1 t. lemon juice
- 2 cloves garlic (or 1 if you like less-garlic)
- dash of salt
- 3 T. extra virgin olive oil + extra for garnish
- Sumac or Smoked Paprika for garnish** [optional]
1. In a blender or food processor, add the cloves of garlic & the salt. Pulse until finely minced.
|The salt helps to mince the garlic.|
|Blend/puree this until it reaches your chosen consistency|
|Top with a drizzle of olive oil & spices if desired, & enjoy!|
**Sumac is a Middle Eastern spice that has sort of an acidic & flowery flavor. It is purplish in color & is a beautiful spice for garnishing dishes. I buy mine from The Spice House. I recommend a gentle sprinkling of smoked paprika for garnishing as well, due to its rich, beautiful color & subtle smoky flavor when used in small amounts.