This recipe will guarantee you never ever have to buy a tub of mediocre store-bought hummus ever again. Laden with junk oils–it’s a downright insult 😡 to make hummus with anything other than good old OLIVE OIL–and not even a fraction of the flavor of homemade, even the “best” brands are an abomination to the renowned Middle Eastern dip 🤦♀️. It’s so easy to make at home, you can have some stored away in the fridge at all times for healthy snacking, layering into sandwiches and wraps, or dolloping alongside your favorite proteins.
With only a few ingredients and minimal effort, making the creamiest, most flavorful hummus is satisfyingly simple. Starting with canned chickpeas, strain and rinse them then rub them together with your hands to separate the skins. Let them soak in a bowl of water for a few minutes and most of the skins will float to the surface 🏊♂️. Strain out the skins, rinse again then add the chickpeas to the blender or food processor. Now add in the tahini, garlic, lemon juice, water or ice, cumin, salt and optional cayenne pepper. Give it a good blend 🌀 until the mixture is completely smooth and creamy. Adjust the seasonings to taste and add additional water if needed to thin it out if it’s still too thick. So easy.
Plop this beautiful hummus out into a shallow bowl and smooth it out with the back of a spoon, creating a slight swirly pattern. Drizzle a healthy glug of olive oil over the top of the hummus and garnish with a sprinkle of Aleppo pepper. Serve with pita chips, falafel, sandwiches, or feature it as the bottom layer of a Mediterranean layered dip. Once you have this basic hummus in your arsenal, you’ll impress everyone who has a taste and never settle for premade again.
