Wednesday, June 12, 2013

Better Than Storebought Hummus

I love hummus and is a good thing because, my vegan/pescatarian family eats a ton of hummus. Hummus with veggies, hummus with bread, hummus with chips, and hummus instead of sauce on pizza. If you have ever watched, Don't Mess with the Zohan? We eat hummus like that...except we don't use it in our hair, or to put out fires or as toothpaste... but you get my drift.  We like hummus and what a hummus this is!

Aunt Nancy found this recipe online and after watching the video how to make the hummus she decided we had to make it! This hummus is super creamy, bright with lemon and perfectly delicious!  In fact, it is so delicious Aunt Nancy and I  ate some freshly made from the food processor, later we ate tons for dinner with homemade pita bread and for lunch the next day we made pita sandwiches with lamb and veal meatballs with tomatoes and cucumbers. It was good! Since leaving Aunt Nancy's home, I have made this twice. I added roasted garlic and a bit of extra lemon juice last time but no matter what, this is the best hummus ever!!!

World's Best Smooth and Creamy Hummus
recipe slightly adapted from Inspired Taste

One 15-ounce can chickpeas, also called garbanzo beans, skins removed
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup plus 2 tablespoons tahini 
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
1 teaspoon paprika
Dash of ground paprika for serving

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Open can of chickpeas, drain liquid then rinse well with water and remove the skins. 
(To remove the skins, either rub the skins off with a damp kitchen towel by rolling the chickpeas  . Or remove the skin from the chickpeas by rolling each chickpea in your fingers and the skin will pop off. )
Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Creating the Perfect Consistency
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika and top with oil cured olives.

Store homemade hummus in an airtight container and refrigerate up to one week.

Happy Father's Day to my Dad
Happy Father's Day to the best dad around!!  I love you to the moon and back, as high as the stars, as wide as the sea and more than any cupcake around!! Thank you for all of the help, the love, the support and everything else you have given to me... for me, the best is yet to come but only with you by my side. 


  1. Love the picture of your dad and the twinkle in his eyes. You are a very lucky daughter to have him - and he you.

    As for hummus I have never cared for it. But with lemon and blueberries would give it another try. :)


  2. What you're seeing are olives, not blueberries.

  3. Yes the topping for the hummus is oil cured olives but I think you could do a savery bluberry sauce. There are all kinds of hummus out there with lemon, garlic, red pepper and goat cheese, so bluberries may be good!


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