Hu-hu-hu-hummus. That smooth creamy bowl of pure joy that I can eat in one siting when armed with crisp fresh veggies or pita chips. Oh yes. That delicious dip that fuels any get-together I normally go to, and makes the perfect snack, dinner or late night munchie. Hu-hu-hu-hummus from scratch folks.
I love hummus. I lived off hummus for a while. In college I’d buy hummus almost every week and basically dip everything and anything in it. I thought, hummus is delicious and pure protein. Then dip in some carbs and veggies and that’s a good easy meal. That was my main meal lots of times. Now I am not condoning an all-hummus diet but as a busy on-the-run college kid it worked for me.
Today hummus is still a staple in my life especially in the summer. I think it’s because there are more fun and interesting things to dip in the hummus in the summer months here in Minnesota. Also a party favorite. No party is complete without hummus in my humble opinion.
Ok now here is the kicker. This hummus is 100% from scratch. I’m talking dried beans people.
Now OK OK, don’t get me wrong I don’t ALWAYS make hummus from scratch. Normally I’m the first one at Trader Joes buying the hummus tubs and trying new flavors. But if you have a little time to invest, make it yourself. I promise promise promise it is so much better. There is less of a processed flavor. Instead you really taste the flavor of the chickpeas, the fresh lemon, and the nutty tahini.
This recipe is as easy and basic as it gets. Make the beans, add 4 ingredients, and blend it all up into creamy heaven. Because I’m cooking up the beans from scratch, it does take some thinking ahead. But honestly don’t be afraid to try this out with canned chickpeas for your first few attempts or if you are in a hurry. Ain’t no shame my friend.
Now onto some important hummus rules. You must use Tahini. This is a paste made from sesame seeds and is a principal ingredient in Middle Eastern food. In hummus, it is so critical! It not only provides creaminess but also that nutty deep complex flavor that gives hummus that addictive quality. Next up, garlic. This is a matter of preference. I love garlic and the striking bite it lends in hummus. But this is not for everyone, so omit if you want to or if you want to keep your breath a bit fresher.
That is it. Simplicity at its finest. 5 simple ingredients married together to make a beautiful healthy insanely tasty and delicious spread. Give it a try and good luck not eating a whole bowl all at once.
The Best and Easiest Hummus Recipe
Serves 2 good size bowls. Saves about a week in the fridge.
Adapted from SmittenKitchen’s hummus recipe.
- 3/4 cup dried chickpeas or 1 15-ounce can chickpeas
- 1/2 tsp baking soda (omit if using canned chickpeas)
- 6 tablespoon tahini
- 6 tablespoon olive oil
- 1/2 lemon, juiced
- Kosher salt, to taste
- 2 cloves garlic, optional
Rise dried beans and sort out any little pebbles. Cover chickpeas with roughly 2 inches of water and soak overnight, or for 12 hours. Rise beans and return to the large pot. Cover with an inch of water. Stir in the baking soda and bring to a boil over high heat. Reduce heat, cover and let simmer for about 2 hours, until the chickpeas are soft.
Drain the chickpeas and pour into a food processor. Reserve a few for garnish. Add tahini, olive oil, lemon juice, garlic (if using), and a good pinch of salt. Blend it up. Add a little bit of water if you need to help blend it up. Serve with a drizzle of olive oil and dusting of paprika.