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.
- ¼ cup tahini
- juice of 1 lemon
- 2 tablespoons olive oil
- 1 medium garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 15oz can chickpeas
- 3 tablespoons water
- Add tahini and lemon juice to food processor and process for 1 minute. Scrape down the sides and process an additional 30 seconds.
- Add olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape down sides and process an additional 30 seconds
- Drain and rinse chickpeas. Add half to the food processor and process for 1 minute. Scrape down sides, add remaining chickpeas and process 1 to 2 minutes until smooth, but thick.
- Add water while the food processor is running 1 tablespoon at a time to thin out the hummus.