Classic Hummus – Three Ways!
This homemade classic hummus is quick and tasty enough for an every day snack but also classy enough to serve at a dinner party.
Although I’m not a fan of the homely little chickpea in its full unpulverized form, I love me some hummus and usually keep it on hand in the fridge for healthy, simple snacking.
My kids love it and I love that they love it. I call that a win-win (especially since I dip my fair share, too).
So I bring you today, day #2 in Sugar Rush Reinvented, classic hummus with two variations – delicious roasted garlic and roasted red pepper hummus. All three delicious, all three sure to please.
The thing I love about hummus (besides the fact that it just tastes great) is that it is quick and tasty enough for an every day snack but it is also classy enough to serve at a dinner party or appetizer event.
Pita chips, pretzel thins, fresh pita bread wedges, celery or other fresh vegetables, all of these and more are a perfect accompaniment to hummus. And by the way, my hummus looks a bit chunkier than it should in the pictures (the goal is silky and smooth) but that’s basically because my food processor stinks and if yours is even one iota better than mine (or you have a nifty, tough blender), you’ll get the wonderfully creamy texture you are after.
And for the second record, we like it just fine with the not-perfectly-smooth consistency so if your food processor is lousy, like mine, you’ll be just fine, too. Ok. Anything else? Nope. Over and out.
- 3 tablespoons juice from 1 to 2 lemons
- ¼ cup water
- 6 tablespoons tahini, stirred well
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
- ½ teaspoon table salt
- ¼ teaspoon ground cumin
- Pinch cayenne
- 1 tablespoon minced fresh cilantro or parsley leaves
- Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish, if desired (I processed all the chickpeas in with the hummus).
- Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl, sprinkle reserved chickpeas (if using) and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Recipe Source: adapted slightly from Cook’s Illustrated