Easy Hummus Recipe
I seriously eat a lot of hummus. This hummus recipe has been three years in the making and is a great base to spice up with other ingredients!
Short on time? Jump to Recipe
No joke, I eat a lot of hummus. While I was a vegetarian, I came to love Mediterranean food - hummus included. I’ve been making it diligently over the past few years and have finally put it into a recipe!
Let’s get right down to it!
Cooking Your Own Chickpeas vs. Buying Canned
I prefer buying dried chickpeas and cooking them myself, but you can also use canned chickpeas if that’s your preference. When I cook them, I’ll cook at least 3 cups, dried, at a time (makes about 8 cups cooked), then freeze them in 2 cup batches. That way, when I’m ready to make more hummus it’s just as easy as grabbing a can! If you’re going canned, I recommend finding cans that are non-BPA lined. This hummus recipe is pretty standard, but you can add other ingredients to shake things up a bit, too!
Ways to Spice Up Your Hummus:
Hatch Green Chile Hummus
You can roast them or even just open a can and dump it in the processor with everything else. Set some aside and spoon a scoop into the center of your hummus bowl for presentation if you want to get real fancy!
Roasted Red Pepper Hummus
Roast some peppers, let them cool & peel them, then add them to the processor with the rest. If you want, you can put the peppers in the processor first so you’ll have some to spoon in the dish for presentation. I’d recommend the chop setting if you have it so it doesn’t get too mushy, but it will taste great either way!
Roasted Jalapeño Hummus or Roasted Poblano Pepper Hummus
Same process as the red peppers.
Add Tahini to Your Hummus
You can go store bought or make your own. To make your own but keep it simple, toast some sesame seeds in the oven or on a skillet (stir often to avoid burning), let cool, then put in a processor with olive oil, salt and pepper to taste, some lemon juice and a little water for preferred consistency.
Alright, let’s do this!
Easy Hummus Recipe
Ingredients
2 cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
1 garlic clove
1/4 tsp salt (I like Fair Trade Pink Himalayan or Celtic Sea Salt)
1/4 tsp cracked black pepper
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp dried mint
1/8 tsp celery seed
1/8 tsp red pepper flakes (more to taste if you want it spicy)
2 tsp lemon juice (1/4 lemon squeezed)
2 Tbsp olive oil
1/2 cup filtered water
Instructions
Add the chickpeas, garlic and spices to a food processor. I like to start on the chop setting.
Process until ingredients are combined. (If you don’t have a chop setting, just process/blend until combined.)
Add the lemon juice, olive oil and water.
Set to puree (if applicable) and process until smooth. You can add salt or olive oil to taste. You can also use more or less water to adjust the consistency.
Pour into a bowl to serve or store in an airtight container in the refrigerator.
