My Greek boyfriend loves his hummus, and being #cheapandasian, making hummus at home is just so much more economical. Plus it is sooooo easy and most importantly, I know exactly what is in my hummus. I don’t buy a lot of already-prepared foods because I like to curate as many of the ingredients as I can so I know what is exactly in my food. I’m definitely not a “chef” and I NEVER follow recipes even though I love cooking but that’s what makes cooking so fun— strict methods just stress me out. Anyway, I can’t even write a recipe to save me so here is an outline of my…
Super Easy Foul-Proof Hummus Recipe:
Ingredients:
- 2 cups cooked chick peas (see notes)
- juice of 2-3 lemons
- 1/4c olive oil
- garlic (see notes)
- 1/2c tahini
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- water
Method:
- Blend lemon, garlic and spices in food processor until garlic is finely chopped.
- Add tahini and blend until thick and cream.
- Add chick peas and olive oil.
- Add water and blend until desired consistency. If it’s too thick, add more water or olive oil. If it’s too runny, add more chick peas.
- Serve immediately or store in fridge in closed container for up to 4 days.
Notes:
- I soak dried chick peas over night and cook them in my Instant Pot for 12 minutes. If you don’t have time to soak, you can throw dried chick peas into your Instant Pot for 50 minutes with 10 minutes natural release (about 2c of chick peas + 6c water). I never measure the water but I just add LOTS and then drain the excess after cooking.
- You can add any seasoning you like. If I’m lazy, sometimes I’ll substitute garlic powder for fresh. Or if I’m feeling extra, I will roast garlic beforehand. Again, you can’t mess it up.
- I love lemon. I use about 2 lemons per cup of hummus and this way you can also add less salt.
- You can try other ingredients such as cumin and roasted red peppers.
- Honestly, you don’t even need to follow this recipe. You can add the ingredients in any order, and however much you want to your preferred taste and texture. Adjust to your own liking but don’t over-think it! You can’t really mess up hummus.
- I like to make a big batch in the beginning of the week during food prep and give my friends / neighbours any extras we won’t be able to finish.
