Easy Hummus
Okay, let me tell you—easy hummus has saved my skin more times than I can count. There’s something about tossing a bunch of stuff (mostly from a can, don’t judge!) into the blender, and ending up with a bowl of smooth, creamy magic that everyone thinks took a lot more effort. Plus, every time I make it, I’m reminded of the time I tried to grind chickpeas by hand with a potato masher. Let’s not talk about that again. Actually, wait, maybe we should—makes me appreciate my little food processor every single time I avoid that wrist workout!
Why I Always Come Back to This Hummus (Even After Fancier Dips)
I make this when I’ve got folks popping by, or when I discover just one sad carrot left in the veggie drawer. My family goes absolutely wild for freshly made hummus (my youngest tries to lick the bowl—no shame). Also, I’m telling you, when I’ve had a long day and just want to dunk something in something, this is top tier comfort food. Not to be dramatic, but the store-bought stuff’s alright in a pinch, but it’s a bit like comparing homemade bread to a slice out the bag; not quite in the same ballpark flavor-wise. Oh, and scraping tahini out of the bottom of the jar—have you ever tried using a butterknife for this? That’s an extreme sport in my kitchen.
Gather Up These Ingredients (Swaps Welcome)
- One can (400g or so) of chickpeas, drained and rinsed (you can cook your own, of course, but canned work just grand—my aunt insists on Goya but I honestly just grab whatever’s on the discount shelf)
- 2 tablespoons tahini (sometimes I use sunflower seed butter if I’m out—it’s not exactly the same but it’ll still get gobbled up)
- Juice of one lemon (the fake bottled stuff is okay in a pinch but tastes a bit sharp, ya know?)
- One big garlic clove, peeled (I sometimes add two if I’m feeling spicy or the family has been annoying)
- 3 tablespoons olive oil (go as fancy or as basic as you like; if you run out, in a rush, a neutral oil won’t ruin your day)
- Salt—to taste (I start with half a teaspoon, but sometimes a little more livens things up)
- 2-3 tablespoons cold water (I sometimes ignore this and regret it because let’s be honest, thick hummus is a rite of passage but not everyone’s cup of tea)
- Optional: Pinch of cumin, smoked paprika, or a splash of hot sauce if you’re wild like that
Here’s How I Make It (More Art Than Science)
- Chuck those chickpeas, tahini, lemon juice, garlic, olive oil, and salt into your blender or food processor. (If you want it ultra silky, peel the chickpeas. I only bother when I want to impress.)
- Start blending. It’ll look a bit dodgy at first; don’t panic. This is the stage where I usually get bored and start nibbling on pita.
- Add a tablespoon of cold water at a time while blending, until it looks good and creamy—sometimes it’s only two spoons, other times it drinks up four. Go figure.
- Taste for salt and lemon. Sometimes it needs another squeeze, sometimes just a dash more salt. Or garlic! Actually, I find it works better if you let it sit for an hour before judging—flavors develop, promise.
- Scoop into a bowl, swirl the top a bit for drama, drizzle with more olive oil, and dust with paprika or cumin if you’re in the mood.
Random Notes: Things I Wish Someone Had Told Me
- If your tahini’s seperated, just stir it like you mean it. Or shake the whole jar.
- Chickpeas taste best at room temp for blending, I think (once I tried using them direct from the fridge, didn’t blend so nice).
- Lemon juice: fresh is best, but bottled truly does the job if needed—but maybe use a bit less at first.
- Sometimes (just for a laugh) I toss in a little bit of plain yogurt. It ups the creaminess if that’s your thing.
Variations I’ve Been Brave Enough to Try (And One I Regret)
- Chucking in roasted red pepper—tasted amazing, though turned the color a bit odd. Kids loved it.
- Adding a few cooked beets—delicious, super pink, but honestly, cleaning the blender after was a mess. Worth it? Maybe on weekends.
- Swapping chickpeas for black beans. I thought I’d discovered the next big thing. Turns out, not quite. Tastes fine, but not really “hummus” anymore. Lesson learned.
- Oh, and sometimes I sprinkle in za’atar after blending for a herby hit. Just don’t, like, dump it in. Learned that the messy way.
What If I Don’t Have a Food Processor?
Honestly, my first ever batch I just used a potato masher and sheer stubbornness. It wasn’t as smooth, but still totally edible. A stick blender or even a fork sorta works in a bind—just call it “rustic” and no one will question it.
How Long Does It Keep? (If It Even Lasts)
Stash it in an airtight tub in the fridge, it’ll last about 3 to 4 days (though honestly, in my house it never survives more than a day and a half). I do think it gets a bit more flavorful overnight, but it also gets thicker, so sometimes I stir in a splash of water before serving again.
How We Like to Eat Hummus Around Here
Most often, it’s just with wedges of warm pita or whatever veggies are lurking in the crisper. At parties, I do this thing where I top it with little pools of olive oil and scatter over crunchy pumpkin seeds, just to look fancy. My cousin likes it for breakfast on toast, which I thought was odd at first, but… it’s pretty fab. For an actual meal, I’ve slathered it on grilled chicken wraps, and once, as a sauce for salad. That was surprisingly good.
Stuff I Wish I’d Learned the Easy Way (Pro Tips)
- Don’t try and rush the blending—once I stopped early, and just, yikes. Weirdly gritty dip is a mood killer.
- Add water slowly! I once poured in too much and ended up with—well, hummus soup. Not ideal for dipping.
- If you’re out of tahini, don’t skip it entirely. Nut butter or even a bit of olive oil and water does a decent patch job, promise.
FAQ: Some Questions People Actually Asked Me
- Can I freeze hummus? Eh, you can, but when it thaws, it’s kinda grainy. I never bother, to be honest. But if you do, stir the heck out of it when defrosted.
- Why is my hummus so thick? Things like too little water, or cutting corners and not blending enough; add water or even a drizzle more oil. It’s fixable!
- Do I have to peel the chickpeas? Nah, not essential at all. But it does make it creamier. Up to you—sometimes I’m patient, sometimes not.
- What if I don’t like garlic? Just leave it out, or use roasted garlic for milder flavor. No harm, no foul.
By the way, if you want to nerd out on chickpea varieties (and honestly, who doesn’t get curious?), this breakdown from Serious Eats is handy. And for learning more about tahini, Bon Appétit’s guide cracked me up, plus it’s useful.
Anyway, that’s my real, pebbly path to Easy Hummus heaven. Give it a whirl—maybe you’ll invent the next weirdo variation that becomes a family favorite (or at least have a kitchen story to share at the next get-together).
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Paprika and chopped parsley, for garnish
Instructions
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1In a food processor, combine tahini and lemon juice. Process for 1 minute until creamy.
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2Add the olive oil, minced garlic, cumin, and a pinch of salt. Blend for 30 seconds, scraping sides as needed.
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3Add the chickpeas to the processor. Process for several minutes until thick and smooth.
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4With the food processor running, slowly add 2 to 3 tablespoons of water until the hummus reaches your desired consistency.
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5Taste and adjust seasoning with more salt or lemon juice if needed.
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6Transfer hummus to a serving bowl, drizzle with olive oil, and garnish with paprika and chopped parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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