Everyone likes their hummus different ways. Some people like it with or without garlic, clumpy or smooth, lemony or with more tahini, and some people like it with toppings such as sautéed mushrooms. For me, I like hummus simple. I like to taste the chickpeas and dont like too many ingredients overpowering the flavor. The simpler the better. I used to buy store-bought hummus but I knew there had to be a bunch of preservatives in it for it to last so long. So I stopped buying it and started making it. And it is so much better!! It tastes way more flavorful and I know I am eating clean, nutritious, homemade food. My favorite way to eat it is with a warm pita bread but I also eat it as a dip to raw vegetables, on Shabbat as a side dish, with salads, with pita chips… the list goes on. It’s very versatile, nutritious, and inexpensive. Homemade is always better so go ahead and make this recipe the next time you are craving hummus!
2 cups of cooked chickpeas, plus extra for garnish (see notes below in regards to canned chickpeas vs. raw and then cooked chickpeas)
1/2 cup tahini paste
1 clove of garlic, you can add more if you like it more garlicky
1/4 cup to 1/2 cup of olive oil, depending on how smooth you want it
Juice of 1 lemon
Salt, to taste (I use about 2 teaspoons)
Pinch of paprika, for garnish
The first step to making good homemade hummus is to buy chickpeas. You can buy store-bought canned chickpeas for this recipe but I like to buy the dry chickpeas and cook them myself.
If you are using the dried chickpeas, then place them in a large bowl or pot, cover them with plenty of water and soak them for several hours or overnight. The next day, drain the chickpeas and place them in a large pot. Cover with fresh water and simmer partially covered. You’ll know the chickpeas are done cooking when they have softened and can be easily mashed. Once ready, don’t throw the water away. Bottle up the chickpeas in an airtight container with the same water that you cooked them in. Place them in the refrigerator until you are ready to use. They can stay in the fridge for up to 4 or 5 days.
Take cooked hummus and place in blender or food processor. Add garlic, olive oil, tahini, lemon juice, and salt. Blend together until smooth. You can adjust the lemon, tahini, and salt amount based on what tastes good to you-everyone likes there hummus differently. Garnish with olive oil, paprika, and chickpeas.
Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!