Homemade hummus is too easy not to make at home and far superior to what you can typically find in the grocery store. Brands seem to vary widely on taste and texture and if you find one brand that you love, that’s a great one to pick up in a pinch. I like Sabra Classic Hummus as well as Trader Joe’s Original Hummus. Overall, I find that many pre-made brands of hummus either have a pungent garlic taste, a thinned out consistency with too much lemon, or have a strange gritty texture from poor quality chickpeas. My absolute favorite hummus recipe is an Israeli-style from Fine Cooking Magazine that takes a considerable amount of time. You soak the dried chickpeas overnight, cook them in a baking soda solution, and hand separate the skins. The end result is a creamy, thick hummus that is well worth the work, but you definitely have to build in time for all the steps!
A quicker, yet still very delicious alternative, is my 10 minute hummus. There are so few ingredients, it’s important to use the best quality you can get your hands on and you’ll have a wonderful dip for veggies or pita, a healthy spread for a chicken wrap, or a side dish for za’atar roasted veggies. Hummus is an excellent food project to knock out for your whole family to enjoy throughout the week.
10 Minute Homemade Hummus
My favorite go to hummus is one that highlights the chickpea and tahini flavors and is quick and easy. The key to a clean and delicious hummus is to use really good ingredients. Goya chickpeas, the star ingredient, is a great product with flavorful chickpeas and liquid and available at most grocery stores. For the other main ingredient, it's worth seeking out Soom Sesame Tahini, a brand easily found on Amazon. However, don't let these specific brands stop you- any brand of ingredients will still be better than store bought hummus, promise!
- 1 can chickpeas, drained and liquid reserved I like Goya and S&W brands
- ¼ cup sesame tahini Soom brand is excellent
- 1-2 Tbsp lemon, squeezed
- ¼ tsp cumin
- ¼ tsp garlic powder
- ½-1 tsp Kosher Diamond Salt
In a food processor, add the chickpeas and about 2 Tbsp of the reserved liquid and pulse till smooth. Stop a few times to scrape down the sides, adding more reserved chickpea liquid if needed.
Add the lemon juice, tahini, cumin, garlic powder and salt. Process until smooth and fluffy, about 2 minutes. Add more reserved chickpea liquid if needed.
Season to taste by adding more of any of the above ingredients until you have your desired taste preference. I often add another pinch of salt as well as another spoon of tahini.
To serve, scoop the hummus into a bowl and with a spoon make a well using a swirl motion. If desired, drizzle with extra virgin olive oil and sprinkle with smoked paprika and coarse salt.
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