There are some things you should never have to pay for: parking and hummus.
Ok, technically you need to pay for the ingredients to make hummus, so not a great example. But you see where this is going, right?
I don’t buy hummus because *I*have*this*recipe*! And paying long-term for a parking spot is highway robbery. (C'mon, you think I've got time for that?)
If you’ve got the ingredients (not too complicated) and a little bit of time (doesn't take too long), you should be making this hummus. Dare I say – it’s better than store-bought.
A few years ago, I went through a similar homemade hummus phase but it was not this recipe. Now when I remember it, I just think of this awful chunky, kinda dry mixture with a weird mix of spices that was attempting to be “ranch flavored.” It was not good, peeps.
The secret to this recipe is whipping the tahini and lemon juice at the very start. It helps create a light and airy texture that my 2015 self did not know was possible.
So the next time you think of buying hummus, think of me, the weirdo who will go out of her way to be a little extra and make homemade hummus. It’s not a bad move.
Stupid Easy Homemade Hummus
From Inspired Taste
Ingredients
15 oz. can of chickpeas
¼ cup fresh lemon juice (1 large lemon)
¼ cup well-stirred tahini
1 garlic clove, minced
2 tbsp. extra-virgin olive oil, plus more for serving
½ tsp. ground cumin
Salt to taste
2-3 tbsp. water
Smoked paprika, for serving
Directions
Combine the tahini and lemon juice in a food processor and run for 1 minute. Scrape the sides and run for 30 seconds more. This helps whip the mixture.
Add the olive oil, minced garlic, cumin, and a ½ tsp. salt to the tahini and lemon juice. Run for 30 seconds, scrape the sides and bottom of the bowl then run another 30 seconds, until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and run for 1 minute. Scrape the bowl, then add remaining chickpeas and process until thick and smooth (1-2 minutes).
If the mixture is still too thick, try adding a few tablespoons of water at a time.
Serve with a swirl of olive oil and smoked paprika (or whatever spices, herbs, etc. you prefer). Pairs well with crackers and veggies, or just a spoon tbh.
Test Kitchen Notes
Trust me on whipping the tahini and lemon juice – it makes all the difference in the world.
If you don’t have lemon juice on hand, water is a decent sub. You won’t get the same lemony zing, but it will do.