Thursday, June 14, 2012

Easy Traditional Hummus

For me, hummus is the perfect food. Honestly, I could probably eat it three times a day and not grow tired of it. But since I'm not willing to try that theory out in fear that I may be wrong, I'll stick to enjoying it on occasion.

One of my favorite ways to eat hummus is as a sandwich spread. I'll take a slice of whole wheat bread, give it a smear of hummus and top it will some grated carrot, freshly sprouted lentils, and give it an extra drizzle of olive oil. Easy, delicious, healthy, and vegan. 

Now if your only experience with hummus is the store bought stuff- it's time to branch out and make it yourself. Not only does it taste so much better, it is so easy that there is no reason not to give it a try!

In keeping with the "easy" I've used this recipe with canned chic peas. If you're like me and you really don't like using canned beans, use dried beans that have been soaked and cooked. Reserve a little bit of the cooking water for thinning your hummus as needed.  

Easy Traditional Hummus
((Printable Version))

1 (16 oz) can chick peas, drained, liquid reserved (or dried beans, cooked) 
3 to 4 tablespoons reserved liquid
3 to 5 tablespoons lemon juice*
1 1/2 tablespoons tahini
2 cloves garlic
1/2 teaspoon salt
2 tablespoons olive oil

1. In a food processor, give the garlic a whirl until it's chopped finely.  Add the chick peas, a little of the reserved liquid (not all), and remaining ingredients.  Process until smooth. Add more bean liquid to thin as needed.

2. Chill.

*I prefer a lot of lemon juice in my hummus.  Some like it heavier on the tahini.  Add more of whichever to suit your taste.

Serve with whole wheat pita wedges, homemade crackers, or fresh cut veggies. 


  1. Perhaps the last time I made hummus I had a bad recipe. Or a bad day.

    Today it was perfect. Thank you for sharing this!