Hummus is one of my favorite foods to eat. In my world hummus has its own special food category. What’s not to love about hummus? It’s creamy, filling, and healthy. Plus, you can eat it with crackers, pita chips, bread, or an assortment of veggies. The possibilities are endless.
I used to buy pre-made hummus at the store, but we ate it so fast that it became too expensive. The only solution was to make hummus myself to cut down on the cost. Not to mention, it couldn’t be easier to make. Once I perfected my hummus recipe I never bought another container of it again.
This basic hummus recipe is perfection. It is easy to make and tastes better than store-bought. It is creamy, robust, lemon-y, slightly spicy, garlic-y and perfectly salted.
Give this hummus recipe a try and I promise that you will never be tempted to get store-bought hummus again.
- 2 cups cooked and cooled chickpeas or a 15 oz. can of good quality chickpeas, drained
- 2 to 3 cloves garlic, roughly chopped
- Juice of 1 lemon, about ¼ cup
- 1½ teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon tahini paste (optional)
- 10-14 tablespoons (about ⅔ to ¾ cup) extra virgin olive oil, plus extra for garnish
- Add chickpeas, garlic, lemon juice, cumin, salt, red pepper flakes, tahini paste, and half of the olive oil to the bowl of a food processor.
- Process the ingredients for 3 minutes, or until mostly smooth. Scrape down the sides and add more olive oil as needed. The consistency should be thick, yet smooth and creamy. The quality and consistency of your chickpeas determine how much olive oil you may need.
- Garnish the hummus with a drizzle of olive oil. Serve with pita chips, crackers, or an assortment of veggies. Store in the refrigerator in an airtight container for up to 3 days.