Hummus is one of those must-have things that is always in my refrigerator and I put it on just about… everything. Vegetables, rice cakes, meat, rice, my spoon. It’s quick, filling, and so good. And while it’s not crazy expensive here in Spain, it can be quite pricey in the United States. Even here, it’s over 1 Euro per container, which by no means is expensive, but when you can do it yourself at home for less, why not? Also, when you make it at home, you can control exactly what goes into it and change the flavors according to your preferences! Store-bought hummus tastes great, but they have to add preservatives to keep it fresh, and a lot of times they use low-quality oils (like vegetable oil), which is cheaper.
1 15-oz can of cooked chick peas
2 Tbs tahini paste
2 Tbs fresh lemon juice
1/4 cup high quality olive oil plus 1 extra Tbs, divided
1/2 tsp salt
1/4 tsp fresh black pepper
1/4 tsp paprika
lemon wedges, optional
roasted garlic clove, optional
Add everything except the water paprika, lemon and extra tablespoon of olive oil to a big bowl (if using a hand blender) or to the bowl of your food processor. Blend everything together until smooth.
Add a little bit of water at a time until you reach the consistency you like.
If you like some chunkiness, break up a few chick peas with a fork and mix them in.
Transfer the hummus to a container or a bowl. Garnish with paprika, the Tbs of olive oil, and lemon.
Tahini can be found in most major super markets or in any if you’re in Spain. If you can’t find it, check your local Middle Eastern store. The containers are large, but it stays fresh in the refrigerator for a very long time.
Get creative! Add pesto, or roasted red peppers, or sun-dried tomatoes, or anything else you like.
Most recipes call for garlic, but I find that it makes the hummus bitter. Add a clove if you like, or try roasting it and then adding it.