I love hummus. Admittedly, it’s not the most attractive dish. In fact, I was hesitant to originally try it. But boy, am I glad I did. It’s become one of my absolute favorite dishes.
I use to buy it at the grocery store, even though everyone argued their homemade version was easier and tasted better. I disagreed for a long time. How hard is it to remove the plastic wrapper around the lid? Not too hard in my opinion! And I actually preferred the ready-made grocery store versions better.
But I felt guilty about it. It felt like I was preferring a Yugo to a Mercedes. And that’s just plain wrong. So I made a lot of hummus. They all turned out okay, but I didn’t love them enough to dirty my kitchen. Finally, I found a version I love. Is it 100% authentic? Uh, no. It is, however, worthy of cleaning my food processor.
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Adapted from The Novice Chef and The Meaning of Pie
- 1 can garbanzo beans, drained and rinsed
- Juice of 1 lemon (I like my extra lemony)
- 3 Tablespoons tahini paste
- 2-4 cloves garlic, chopped (see special notes for a substitution)
- 2-4 Tablespoons water
- 3 heaping Tablespoons plain greek yogurt
- ½ teaspoon cumin
- Salt to taste
- Add all ingredients to food processor and pulse until velvety smooth.
- Taste. Most hummus recipes are similar to one another. It all comes down to personal preference!
- Drizzle a little extra virgin olive oil on top before serving.
- Hummus is incredibly versatile. One delicious change is to swap the garlic cloves for a head of roasted garlic. Particularly good for those who don’t like the bite of raw garlic.
- My version emphasizes the tang of lemon, tahini and garlic. If you feel a little gun-shy about any of those, I would start with smaller qualities then listed and adjust according to your taste preferences.
- Can be made in a blender instead of a food processor. Just be sure to add the liquid ingredients first.