Hummus, Hummus, Hummus. You have never failed me. You are so good on so many things and serve such a great purpose in this world. AND you are SO easy to make! AND you are so cheap to make! If you have never tried to make your own hummus before, hopefully you can try this simple recipe and make it a new normal.
If your kids like hummus then you know how quickly one of those little store bought containers can go. I started making hummus when my girls were tiny, they would sit down and finish a brand new hummus in minutes. There was no way I was going to keep buying that TINY container of hummus at the price, if I knew how easy and CHEEEEEEAP it was to make at home. Especially since I never even got a taste of it when the kids would finish it off before I ever got a chance. I don’t think I have ever bought a store bought container since then.
It really is great on so many things. We eat it on toast, in sandwiches, wraps, rice bowls, quinoa bowls, salads and to dip our veggies/breads in. Its a great idea to make a batch in the beginning of the week to have in the fridge to use throughout the week.
*** The trick to keeping this staple recipe so cheap, is to make your hummus from dried chickpeas. A little bit of those beans go a LONG WAY. I keep a jar on my counter so that I can make hummus whenever I need to. Making hummus with fresh beans will taste SO much better than with a can. I can almost be certain that you will never go back once you have tried this.***
(I soak my dried chickpeas overnight then cook them in my instant pot but you can certainly cook them on the stovetop. I soak at least a double batch so that I can use some of the cooked chickpeas for my hummus then I can freeze the rest for the next time. They do freeze pretty well in ziplock baggies, you just have to make sure to include some of the liquid they were cooked in. I will have to make note of these exact measurements for a future blog post on premaking and freezing these. I am not one for freezing meals only because I am just not that organized but this is TOO easy and something I do often.)
Full discosure: my hummus almost never comes out the same. It always tastes different somehow. So feel free to pull back or play with the ingredients and measurements. Get creative with it too! Try adding some fresh herbs once you have the basic recipe down.
(Dairy Free, Gluten Free, Vegan)
2 CUPS COOKED CHICKPEAS (WITH A LITTLE OF THE JUICE THEY WERE COOKED IN)
2 TBSP OLIVE OR OTHER OIL
2 TBSP TAHINI OR SESAME SEEDS IF USING HIGH POWER BLENDER
2 TBSP LEMON JUICE
1 GARLIC CLOVE
1 TSP CUMIN
1/2 TSP CHILI POWDER
1/2 TSP ONION POWDER
1/2 TSP GARLIC POWDER
OLIVE OIL AND PAPRIKA TO GARNISH
OPTIONAL: FOR DIFFERENT VARIATIONS ADD 1 CUP OF CHOPPED PARSLEY OR 1 CUP OF CILANTRO OR 1 ROASTED RED PEPPER (A PARSLEY VARIATION IS PICTURED) OR A FEW CLOVES OF ROASTED GARLIC
Blend all of the ingredients except garnish in a high power blender or food processor. Poor some olive oil over the hummus after you’ve transferred to its container and sprinkle some paprika on top. Serve and enjoy!