Hummus is one of the earliest things I can remember “cooking.” The recipe I used came from this little book of easy foods kids could make, and included recipes for things like ants on a log. This was my first recipe I could make by heart, and it was so easy and so delicious that we always had a tub of hummus in the fridge when I was growing up.
That’s all you need! Seriously. The only weird-ish ingredient is tahini, but it lasts a long time in the fridge (it’s sesame paste, but more like peanut butter than anything else). If you’re struggling to use up a big jar, the Kitchn did a good post recently on what to do with leftover tahini, or you could even whip up your own!
Here’s my basic recipe, which I wrote down years and years ago in my little book of awesome recipes.
It’s super easy to make. Drain and rinse one 15 oz. can of chickpeas, throw everything into a food processor/magic bullet, add olive oil a bit at a time and blend until it’s smooth. I like my hummus thicker, so I use probably actually 3 tbsp. olive oil, but some people like it runnier, so you could obviously add more. I like my hummus super garlicky and throw in about 4 cloves of garlic, but when I was little and made this, we used that minced jarred garlic, which was way less garlicky, so probably a tablespoon did it.
I’ll admit I’m usually to lazy to make hummus and buy a tub at Trader Joe’s, but honestly, this is so easy to throw together. And it’s easy to modify. Sometimes I make this hummus with a ton of cumin, sometimes I make it spicier (hello, sriracha!), sometimes I add extra lemon juice.
My favorite go-to lunch as a kid was a toasted pita, filled with hummus and cut up green onions. So, so yummy.
Nowadays, I like hummus spread on sandwiches, dipped into with red pepper strips and carrots, or bundled onto a pita with falafel. Oh, the possibilities.
Any other hummus variations? How do you like your hummus?