I have been asked dozens of times by family members and friends for my basic hummus recipe; my mom claims no matter how many times she tries, “I just can’t get my hummus to taste as good as yours!” I love to share, but I rarely measure anything when I’m mixing up my hummus so I never had a recipe to give out. I always start with the same ingredients: chick peas, liquid from chick peas, lemon juice, tahini, minced garlic, olive oil, cumin, salt, and pepper, but I usually just taste and go until I get what I’m looking for.
I finally tried to measure out what I use for my basic hummus recipe, and this is what I came up with. Compared to most hummus recipes, I use far less tahini and olive oil and more spices (cumin is a necessary ingredient in my opinion), but this version is so creamy and flavorful, I see no need to add more. Play with the recipe until you find your favorite!
Basic Healthy Hummus Recipe
- 15.5 oz can chickpeas (or home cooked with some liquid saved)
- 1/4 cup reserved liquid from chickpeas
- 2 tbsp lemon juice
- 1/2 tbsp tahini
- 1/2 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
Puree all ingredients in a food processor for about one minute or until smooth and creamy. If you use home cooked chickpeas, you may have to puree a bit longer to get the same creamy texture. This is delicious on its own as a condiment, served with veggies, pita bread or pita chips, or used as a base hummus for other variations.
Some of my favorite additions/variations include: roasted red pepper, cilantro & jalapeno, roasted garlic, black olive & feta, greek yogurt, or avocado (guacamummus/hummamole, anyone?). You could even substitute peanut butter for the tahini and add cocoa powder and chocolate chips to make a dessert hummus. Experiment to your heart’s content!