Quick and Easy Hummus

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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.

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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.  

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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.  

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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?  

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2 thoughts on “Quick and Easy Hummus

  1. And usually lemon juice, but this time it’ll be fresh limes! Celebrating low trigyceride number this time at the doc’s (actually nurse practitioner’s – she’s super smart & maybe even more savvy than he is on this) office, time to make a big batch of hummus with lots of garlic, cumin & sriracha. This blog reminded me to get to it ASAP. 😎

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