It’s one of my faves. But I do not love the store bought stuff. How do you make something so healthy taste so chemical-y? They find a way, I’m telling you.
So I made my own! Homemade tahini and everything.
This is perfect with fresh veggies and whole wheat toasted pita bread. I could go eat some right now, and I just might.
I even accidentally stabbed myself with my blender to make this stuff, so sacrifice was involved.
That’s how good hummus is. I’m willing to give some blood for it.
But somebody’s gotta do it, ya know?
Oh, did I mention how easy it is to make this? Even homemade tahini is so simple! Just blend up the tahini, scrape it out and make the hummus right away. No clean up involved. It only took me about 30 minutes, and I was on my way to Greek food heaven. Maybe gyros will happen this weekend? It’s so possible.
Follow the directions like this and you will have a perfectly smooth hummus! Any other way might not end up with the best results. Go with your gut, but keep in mind, this is my recommendation 😉
Spoon tahini into a blender.
Add fresh lemon juice…
Blend away! Let it just blend for a good two minutes. Scrape occasionally.
Add a bunch of chopped garlic!
And some salt.
And some paprika!
And don’t forget about the olive oil. My favorite of all the oils.
Blend it up! I actually used a little too much paprika so mine looked kind of reddish orange. You do not have to make my same mistakes, but you can if you want.
Add chick peas and blend until smooth and creamy. (At this point, it will be thick, so add some water to get it to the desired consistency).
Have I ever mentioned how good hummus is with warm whole wheat pita bread? It’s da best.
2 cans chickpeas
2 Tbs. tahini
Juice of 2 lemons
8 cloves garlic (you may use less, I recommend this many though)
1/2 tsp. salt
1/8 tsp. paprika
1/4 c. olive oil
2-4 Tbs. water, to thin (I needed 4)
Drain chickpeas and rinse in cold water. Set aside to drain all of the water out.
Spoon the tahini in a blender and squeeze as much lemon juice as you can in with the tahini. Blend together for about 2 minutes, scraping occasionally. Add garlic, salt, paprika, and olive oil. Blend for a few more minutes, scraping sides occasionally.
Add chickpeas about 1 1/2 cups at a time. Blend thoroughly so that the hummus is nice and smooth. Add water to thin to desired consistency.
Makes about 4 cups.
*This recipe is vegan, vegetarian, and gluten free!
*Paleo: Replace chickpeas with roasted eggplant or roasted cauliflower.