Classic Hummus


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Yield – 3 cups

Hummus is not a difficult recipe, and if you are a hummus eating family, making homemade saves money! Organic hummus can be made at home for about $1.50/cup compared to around $5.00/cup for store-bought. In addition, a home-cook controls the ingredients enabling use of sea salt instead of regular table salt and extra virgin olive oil instead of simply olive oil. Both replacements greatly enhance both the health and flavor of the hummus.

Ingredients:
1 garlic cloves, peeled
1/3 cup tahini
1/4 cup fresh-squeezed lemon juice (approx 2 lemons)
½ cup filtered water
½ tsp sea salt
1/8 tsp cayenne pepper
3 cups cooked chick peas
extra virgin olive oil, for garnish

Instructions:
Using a food processor, chop garlic until minced. To the garlic, add tahini, lemon juice, ½ cup of water, sea salt and cayenne, process until smooth and well combined.

Add cooked and drained chickpeas to the bowl of the food processor with the tahini mixture.  Process well, scraping down the sides of the bowl as necessary.  Once blended, process for one additional minute. The extra processing gives the hummus a fluffy texture.  Serve immediately or chill.  At service, drizzle with extra virgin olive oil and serve with sliced vegetables or seed crackers.

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4 comments


  • Caroline Baker

    Hi Molly! I’m making your delicious hummus for the first time for a little get together at my house this weekend. I just wanted to take a second to comment on your website – it’s fantastic and I recommend it to every home cook I meet. The pictures are beautiful. Thank you for all of the great tips & recipes you post!! Can’t wait to have this hummus!!!

    June 22, 2011
    • Molly Chester

      Caroline! Thanks so much for telling me! You’re so sweet. How are you doing? Take care…

      June 23, 2011
  • Teresa

    Do you have a recipe for those crackers in the picture? They look yummy! Thanks!

    January 23, 2013
    • Molly Chester

      No, I just winged it on those! I have a multi-seed cracker that will be coming out in my book in March that is delicious.

      July 4, 2013

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