How to Make Hummus
Let me tell you something I’ve learned.
If you bring a plate of the most delightful dessert to a small gathering, there will always be people who—regardless of how tempted they might be by that dessert—will say, “Oh no, I really shouldn’t.” (P.S. I have been this person on a handful of occasions, and I get it.)
So… A couple weeks ago, it was my turn to bring a snack for our Wednesday night church group, and I strategized a bit. I wasn’t interested in coming home with any leftover sweets because I’d just had a birthday and was totally over the whole sugar thing.
Instead I made hummus. Just a basic hummus, plus some veggies, homemade naan bread, and crackers for dipping. I figured if I was going to bring home leftovers, I wouldn’t mind snacking on hummus for the rest of the week.
But here’s the thing: Virtually no one will walk past a tray of hummus and veggies and say, “Oh no, I really shouldn’t.”
I didn’t bring home many leftovers, and several people asked how I make my hummus. But I didn’t have anywhere to direct them for my hummus recipe. (Unless you count this old post, which looks very dated and never became my go-to hummus recipe, but which does include an account of how I caught and evicted a lizard from our apartment. A classic, really.)
So here’s that hummus recipe, all typed up and ready for you, with a few tips I’ve learned along the way to get your hummus creamy and delicious.
If you try this hummus recipe at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Just my basic, go-to hummus recipe with a few tricks I've learned along the way to make it creamy and delicious!
- 15 oz can chickpeas (drained and rinsed)
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil (plus more for topping)
- 2 tbsp lemon juice
- 1/2 tsp kosher salt (plus more if desired)
- up to 1/4 cup cold water
- fresh herbs, black pepper (optional)
Add the drained & rinsed chickpeas to a bowl. Boil the 2 cups of water, and pour on top of the chickpeas. Let sit for 15 minutes to allow the chickpeas to soften. (This step will help you get a creamier hummus, so don’t skip it!)
Drain the chickpeas and transfer to a food processor. Puree for 30 seconds, stopping every 10 to 15 seconds to scrape the sides down if necessary.
Add tahini, olive oil, lemon juice, and salt, and puree for another minute or until smooth. The hummus will still be thick.
While the food processor is running, pour in one tablespoon of cold water at a time until you reach your desired hummus consistency. You may not need the entire ¼ cup. Taste for salt, and add more if needed.
Transfer hummus to a serving bowl, and drizzle with more olive oil and top with black pepper or herbs if desired. Serve with vegetables, crackers, or naan bread.