This is my hummus recipe. There are many like it, but this one’s mine.
This has been the go-to hummus recipe in our house for some months now, dialed in to everyone’s taste. The goal was something a step above a grocery store hummus, and something that could be made in large, family-sized batches. This one starts with the step of creaming together tahini and lots of lemon juice, which makes it smoother, brighter, lighter, and more acidic.
Kid-Pleasing Creamy Hummus
Equipment
- Food Processor
- Small bowls
- Strainer
- Rubber spatula
Ingredients
- 2 Lemons
- ½ cup Tahini
- ¼ cup olive oil
- ½ cup water
- 2 cans chickpeas Approx. 500 ml cans
- 2 cloves garlic Large
- 1 tsp salt
Instructions
- Prepare the produce. Wash the lemons and peel the garlic cloves. Drain and thoroughly rinse the chickpeas. Set aside.
- Juice the lemons into a small bowl.
- Add tahini to the bowl of the food processor. If your food processor has both a small and large bowl, this is a great use for the small bowl.
- Pour the lemon juice through the strainer into the tahini so that no pulp or seeds make it into the bowl.
- Turn on the food processor and cream together the tahini and lemon juice for 30 seconds.
- Scrape down the sides of the bowl.
- Turn on the food processor again and cream together the tahini and lemon juice for another 35 seconds.
- Set aside the tahini/lemon juice. It should be light and creamy. This will help the final texture
- In the large bowl of your food processor, pulse the chickpeas and garlic until broken up and thoroughly mixed.
- Add oil, tahini, salt, and half the water.
- Blend for 30 seconds. Scrape down the sides of the bowl to ensure everything is getting evenly incorporated.
- Repeat blending and scraping until about two minutes have elapsed and the hummus starts to look smooth and homogeneous.
- For slightly looser hummus, add the rest of the water.
- Blend in the food processor for up to another two minutes, or until desired consistency is reached.
Notes
Obligatory Recipe Story
Hummus is a very nostalgic food for me. I don’t remember how much I ate it, but I definitely remember Mom making it a lot. And I remember it being very garlicky – which, for me, is great!
Because of that nostalgia, the aim for this recipe was always to try and make something that the whole family would eat. I’ve mostly had success with it. One wife and one kid like it, one kid didn’t summarily dismiss it, and the newborn has yet to register an opinion. I call that a win, so far as cooking for the family goes.
The recipe mentioned topping the hummus with paprika in the recipe. I know that roasted garlic and caramelized onions are also common toppers for hummus. You know what though? I am totally enamoured with how light this recipe feels. I don’t want to add that sticky, melt-in-your-mouth roasted garlic to it. And forget buttery, luxurious caramelized onions. Put ’em in everything else, but keep this hummus light and airy.
I really want to make some pita and make a sandwich with souvlaki or shawarma chicken and this hummus. Maybe also some tomato and cucumber chunks. Maybe with feta. I think that would be excellent.
Speaking of sauces, have you checked out my game-changing maple sriracha mustard?
Until the next time, folks, paddle your own canoe.
Trevor
