If you haven’t made your own hummus, it might be time to start. I streamlined this recipe to the most simple components needed to make a tasty hummus, allowing you to buzz up a quick batch that’s a great source of lean protein and heart healthy oil whenever it’s needed. It’s vegetarian and vegan friendly, and gluten free, if you serve with veggies for dipping instead of the toasted pita.
Ingredients:
1 can chick peas; rinsed and drained
1/2 small lemon, juice and grated zest (more, if needed)
2 Tbsp Extra Virgin Olive Oil (more, if needed)
1/4 tsp salt (more, if needed)
2 Tbsp reserved liquid from can of chickpeas (more, if desired)
How I make it:
-Drain liquid from canned chickpeas into a measuring cup and set aside
-Pulse chickpeas, lemon juice, lemon zest, salt and olive oil in the food processor until a thick paste forms
-Add the reserved liquid and continue to pulse until thoroughly combined.
-Open food processor and test hummus for texture and taste
-Add more olive oil, lemon juice, or reserved liquid about 1 tsp at a time until it reaches the desired consistency. I usually end up adding another squeeze of lemon or drizzle of olive oil, tasting as I go, because it’s easier to add more than to take it away.
-Taste and adjust for seasoning
-Serve with veggies and Toasty Pita Chips (recipe below).
Optional Ingredients/Variations:
(Adding any one of these will significantly change the flavor of your humus, proceed carefully if adding 2 or more to make sure that flavors don’t muddle or alter the texture too much)
1-2 Tbsp of roasted garlic (about 1 bulb’s worth)
1/4 c of finely chopped roasted red peppers
1-2 cloves grated or pressed raw garlic
1 Tbsp Tahini paste (found in most traditional hummus recipes)
1 Tbsp peanut (or other nut or seed) butter
1/2 tsp of ground sumac sprinkled on top before serving
Extra Olive Oil drizzled on top before serving
For the Pita Chips:
Ingredients:
Pita bread
Olive oil
Sea salt
-Preheat Oven to 375
-slice pita bread into 8 triangles & arrange in a single layer on a cookie sheet
-drizzle with olive oil (turning the pieces over on the sheet to make sure they are well covered)
-season with sea salt
-bake 5 minutes
-turn chips over on sheet pan (salting other side, if desired)
-bake another 5 minutes
Tips:
Check the hummus for flavor and consistency frequently while it is being blended to make sure that it is just the way you like it.
If you like a thicker humus (like me), adding more olive oil can help smooth it out a little while adding greater depth of flavor. Use the good stuff–you can really taste it in this recipe!
If you like a thinner hummus, adding some more of the reserved liquid is the best way to thin it out (and usually adds more salt as well, so take this into consideration with your seasoning).
If you have kids at home, this is a quick and easy recipe to get them involved in food preparation; they can be taste testers, ingredient adders, and work the pulse button on the food processor (and because you can’t really over mix this, everyone can have a turn!).
Try making a double batch, then removing half of the original humus to a serving bowl before adding one of the optional ingredients above (like roasted red peppers) to the remaining hummus in the processor and get 2 hummus dips for the work of one!
Really do take the time to make the toasted pita chips yourself, they are far superior to anything you can buy pre-made.
Once you start making your own hummus, I have no doubt that it will end up as a regular staple for entertaining and everyday snacking.
Happy Eating!
