Hummus is one of my all-time favourite foods. In fact, I’d go so far as to say it is a nearly perfect food. It’s cheap, safe for most major dietary restrictions, generally pretty healthy, and there are a ton of ways to use it. Especially if you make it yourself. Nothing beats being able to tailor your snacks to your specific tastes. I generally make a batch at the beginning of each week, so I’ve gotten pretty good at whipping it up recipe-free, which definitely saves time and lets me be more creative with the flavours.
Here’s how to make a basic hummus:
Toss a can (or around 2 cups) chickpeas, a good glug of high-quality olive oil, a few spoonfuls of tahini, the juice of a lemon, a chopped clove of garlic, and large pinch of salt into your food processor. Add spices to taste (like cumin, chili flakes, or smoked paprika) and blend until it’s smooth with no chunks, and then taste and re-season. Typically I’ll add more lemon juice, but I do tend to like things more lemon-y than most. If you’re serving it right away, scoop it in to a bowl and drizzle a little more oil and your spice of choice on top. If you’re storing it, keep it refrigerated in an airtight container.
The best part about making hummus this way is that it lets you experiment! Try subbing half the chickpeas out for an equal amount of a different bean, or even roasted veggies. Or try mixing in some pesto, sun-dried tomatoes, or even walnuts to change things up a bit. The more often you make it, the more you’ll learn what works best for you.
If this still seems like too much effort – fair enough. We have you covered with a wide range of hummus variations so you’ll never get bored.