Hummus is one of those recipes that everyone should have in their index since it is so easy to make and very versatile. There are many, and I mean many different ways to make hummus and so many different kinds of flavors that can be used to change it up constantly.
I have made hummus several times, at least weekly and this recipe is my signature version. It is pretty incredible! My mom even thinks I should bottle it up and sell it (she may be a little bias). Well, maybe someday but for now it is all yours.
My favorite thing about this recipe are the bold flavors like the pucker of the lemon, the amazing hint of garlic and the creaminess of the combined efforts of the chickpeas and the tahini. It is great with carrots and cucumbers but you can also have it with warm pita chips or toasty bread. I have used this hummus on crostini with chopped cucumber on top as an appetizer as well as a base for pizza. Both were amazing and got rave reviews from my family and friends. It is also great in wraps and on sandwiches. Like I said, very versatile. If you have never tried to make your own hummus before this is a great recipe to start with.
I have to say that the most important step in this recipe is making sure you remove the skins from the chickpeas. It is a little tedious but makes a world of difference and results in a more creamy, smooth result.
Adding the lemon juice and the garlic are key and I think they work very well together and provide an amazing flavor punch that gives this recipe a gold star!
As you can see, this is a must try recipe and one that will make you ditch that store-bought version. You can make this in about 10 minutes and it stores well in an airtight container in the refrigerator for up to 7 days, but it goes fast.
Please try this recipe out and let me know how it worked for you!
- 1 15 oz can of Chickpeas
- 3 cloves of Garlic minced
- The juice of one lemon
- 2 Tablespoons of Tahini
- 1 Tablespoon Olive oli
- Salt and Pepper to taste
- Drain and rinse the chickpeas and lay them out on a towel. Place another towel on top of the chickpeas and move the top towel back and forth a few times to loosen up the skins. Discard the skins.
- Place the chickpeas with the skins removed in the food processor.
- Add the remaining ingredients and pulse until fully combined into a creamy hummus and enjoy!