The Best Basic Hummus for Lunchbox #SundaySupper – Supper for a Steal

I grew up eating a lot of Mediterranean flavors and I have been eating homemade hummus since before hummus was cool. I remember blending up some in middle school to pack in my lunch with carrot sticks.

When I saw the #SundaySupper theme this week was “Lunchbox” to arm moms and dads with delicious recipes before sending their kids back to school, I knew I had to share a hummus recipe.

Now, 15 years later I am still bringing hummus in my lunch for work. It’s easy, portable, and filling. I like to dip multigrain crackers and precut veggies into it.

While I liked the hummus I used to make, over the years as more and more brands of hummus have popped up on shelves I prefer the smoother texture of those to my homemade version. I could never quite get it smooth enough.  And finally I have discovered the secret. I have perfected this recipe into what I think is the best hummus around. I like it best right out of the food processor, but if you need to refrigerate it, let it come back to room temperature before eating.

This recipe is just a starting point for make all sorts of delicious flavors. I haven’t experimented with too many but I can imagine sundried tomato, kalamata olives, or roasted garlic… yum!

I finally learned that the smoothness is all about the order of adding ingredients to the food processor. Initially adding the tahini and lemon juice whips those two together to create a smooth and airy base. Then add the other ingredients and blend to incorporate them all. I have found 3 tablespoons of water to be the perfect amount, but you could always add a little more or less depending on your preference.