I am so very fortunate to have some of the best friends and clients ever. One of those is Leslie. She was one of my very first clients EVER. We spent many years together training. She became a major mover at the gym and such a fabulous cheerleader for all the other women.
She would host a wonderful healthy dinner every month and every one would bring a dish with the recipe. I make this hummus every chance I get. It’s tastes so warm and nutty fresh from my ninja.
Now without further adieu, my very favorite recipe for homemade hummus.
Why I love this recipe. When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With a just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought.
What you need to know. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets.
Equipment you’ll need. A mesh strainer or colander, food processor, silicone spatula, measuring cups and spoons. Created By: Joanne and Adam Gallagher
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini (we used Krinos)
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
For variety use roasted red peppers, pine nuts or other items to increase the flavor you desire.
- Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Creating the Perfect Consistency
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.