This easy homemade hummus can be made in about 5 minutes and tastes amazing!
Ok, I’m not going to hold out on you any longer. The hummus is here! Now you can have a hummus party with homemade pita. Is a hummus party a thing? I think it should be a thing.
For some reason hummus was not a thing that I ate growing up. I actually don’t even think I tried it until high school. I was first introduced to making it at home by my roommate in college. Over the years I tried a few recipes and eventually settled on an adapted version of the one from Oh She Glows. Turns out her version was adapted from Ina Garten (all hail Queen Ina).
There are a million recipes for hummus out there, and so I’m not changing the world with this one. All I can tell you is that it is amazing to be able to pull a few ingredients together and whip up this hummus in just a few minutes, then set it out with some veggies and pita or chips for an easy lunch or appetizer. I know there is a recipe floating around that claims you can make the smoothest hummus EVAR if you remove the skins of the chick peas, but honestly that sounds SO fussy to me that I have never tried it. One of the things I love about this hummus is that it is easy and fast. So if you want to take the time to remove the skins of the chick peas, go for it. But I really enjoy this hummus just as it is.
I like to add a little extra tahini to the hummus, I find that it makes the hummus creamier and just generally taste better. Of course you don’t want to add too much tahini because it can be very bitter. So I just add 1-2 more tablespoons on top of the 1/3 cup and I am usually happy with the result. Feel free to play with it and add to taste. Now go whip up a batch of hummus and have yourself a hummus party! And don’t forget the pita!
This homemade hummus is so fast and easy, and tastes way better when you make it at home!
|Easy Homemade Hummus|| |
- 1 can chickpeas (about 2 cups), drained and liquid reserved
- 4 garlic cloves
- 6 tablespoons fresh lemon juice
- ⅓ cup plus 1-2 Tablespoons Tahini
- pinch of cayenne pepper (to taste)
- 1 teaspoon kosher salt (or to taste)
- paprika for topping
- olive oil for topping
- chopped parsley for garnish (optional)
- Place garlic in food processor, pulse until minced. Add the chickpeas, lemon juice, tahini, cayenne and salt to food processor, pulse. Add 1-2 tablespoons of the chickpea liquid and continue to pulse until hummus reaches desired consistency. Taste for seasoning and add more salt or cayenne pepper if desired.
- Transfer to a serving bowl and drizzle olive oil on top, then sprinkle with paprika. Garnish with chopped parsley if desired.
Adapted from Ina Garten