Hummus is big these days as a nutritious food, beloved by kids, that can double as dip, lunch or dinner. There are endless varieties of veggies and spices that can be mixed in, but in my house plain old hummus is the jam.
I’ve served this recipe for years in my own kitchen and as a potluck contribution. I get my tahini and chick peas from the bulk bins at my local natural foods co-op, but you should be able to find both ingredients at any supermarket.
- 1-3 cloves of garlic (depending on the size of the clove and your taste)
- 1 tsp. fine sea salt
- freshly ground black pepper to taste
- 20 ounces cooked chick peas (start with 1 cup dried peas; you may have some left over to mix into a salad)
- 1 cup reserved liquid (I usually only use about half-a-cup but it’s good to have extra at the start.)
- 4 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. tahini
- a sprinkle of paprika for garnish, optional
- In a food processor, grind the garlic with the salt and pepper.
- Pour chick peas into the processor. Chop and mix, scraping down the sides to make sure all chick peas are cut into small pieces.
- Pour in the lemon juice and spoon in the tahini. Blend until well mixed.
- Slowly pour in the reserved liquid while processing. Stop when the hummus is creamy and the consistency you like. Stop the processor to check before adding the whole cup of liquid. Add water if you need to.
- Transfer the hummus to a medium serving bowl. Sprinkle with paprika if you like.