Easy Peasy Hummus

Why spend your hard earned money on hummus when you can make it at home in no time at all? Middle Eastern cuisine was a huge part of my childhood because my Indian mother attended the American University of Beirut in Lebanon before moving to the US. Since hummus has become incredibly popular over the last decade and because I grew up eating this delightful chickpea staple, I figured a simple and reliable recipe would be the perfect post to officially kick off the food category of my Homemade In LA blog.

INGREDIENTS

• Garbanzo Beans [ 2 Cans ]
• Tahini [ 3 Tablespoons ]
• Roasted Garlic [ 3-5 Cloves ] // Garlic Powder [1-2 Teaspoons]
• Lemons [ 2 Medium Sized Citrus]
• Extra Virgin Olive Oil [ 1/4 cup + A Few Drizzles to Garnish ]
• Cumin [ 1/4 Teaspoon ]
• Cayenne *Optional* [ 1/4 Teaspoon To Start ] — Adjust Based on Personal Taste
• Salt [ 1/2 Teaspoon To Start ] — Adjust Based on Personal Taste
• Paprika [ A Sprinkle or 2 ] — Garnish
• Greek Olives [ 2-3 ] — Garnish

TOOLS

• Cutting Board
• Sharp Knife
• Can Opener
• Toaster Oven
• Food Processor 
• Tablespoon
• Spatula
• Serving Bowl

EXTRAS

• Warm or toasted pita bread
• Fresh cut veggies or apple slices
• Glass of wine

YIELD

This recipe creates quite a bit of hummus making it not only perfect for any party but the ideal healthy snack to keep in the fridge. The lemon juice will keep the hummus nice and fresh for days.

Step One

Have fun! 

Step Two

Quick roast your garlic by peeling 5 or so cloves, sprinkling them with a hint of olive oil, placing them on a foiled tray, and baking in a toaster oven at 350° for 10-12 minutes or until golden brown. If you have some time on your hands feel free to traditionally roast a whole bulb or multiple bulbs of garlic in the oven by slicing 1/4 inch off the top of the whole bulbs, drizzling the exposed end(s) with a bit of olive oil, wrapping the bulb(s) in foil, and placing the package in a 400° oven for 40-60 minutes. Squeeze the roasted cloves out of the skin.

TIP – If I’m feeling lazy and don’t want to roast fresh garlic, I oftentimes add a teaspoon or so of garlic powder instead. { Fun Fact: The hummus pictured in this post features garlic powder because I was shockingly all out of fresh garlic when I went to make this photo worthy recipe! }

PS: If you happen to hate garlic for some reason, ignore this entire step and just leave it out!

Step Three

Add the drained chickpeas, tahini, garlic, cumin, salt, and the juice of one lemon into your food processor.

TIP – Roll your lemon on the counter before slicing it to ensure you get the most juice possible. Juice your lemon with a citrus squeezer, over the palm of your hand, or in a separate vessel to ensure no seeds end up in the food processor.

Step Four (*Optional*)

If you’re like my family and enjoy a bit of heat, add in some cayenne or even a fresh or roasted chili pepper of your choice.

Step Five

Drizzle in the olive oil and puree until smooth. Add small amounts of water a splash at a time if you enjoy a thinner hummus. 

Step Six

Taste the hummus, and season to your liking with a bit more salt if so desired. Beans always need more salt than expected so gradually add a pinch at a time until you are satisfied with the taste. Blend to mix.

If you like your hummus on the tarter side, slice the other lemon and gradually add more juice until it suits your individual taste. Blend to mix.

FUN FACT: Everyone’s lemons are different 😉 On average – I tend to use the juice of 1.5 medium sized lemons. If the lemons aren’t producing much juice – I always use 2. So my advice is to always start with 1 full lemon and slowly increase from there based on your personal preference.

Step Seven

Once the hummus is seasoned to your liking, use a silicone spatula to easily transfer your dip from the food processor into a serving bowl. Smooth the hummus with the back of a tablespoon, garnish with two to three greek olives in the center, a sprinkling of paprika, and a generous drizzle of extra virgin olive oil. 

Step Eight

Enjoy your tasty creation!!