Classic Hummus

Smoked paprika adds the perfect vibrant red, finishing touch!

I ate a lot of hummus growing up. PB&J may have been my grade school staple, but hummus was definitely my high school jam. I’d eat a hummus sandwich for lunch nearly everyday, seemingly never growing tired of the creamy spread slathered between wheat. At the beginning of each week, I’d break out the food processor and whip up a huge batch, of course snacking on tons of carrots and hummus along the way.

I continue to love hummus, although up until just recently, it had been awhile since I had made it myself. I’ve been guilty of buying tubs of my favorite Sabra at the grocery store for exorbitant prices. But, after gratefully opening up a spankin’ new food processor for Christmas, I knew it was time to start making hummus again myself. So this past week, that is what I happily did.

I like to make my hummus a little more on the stiff side because I most often use it for filling sandwiches. But if you’re looking for a creamier-styled dip, simply add an extra tablespoon or two of tahini and a little more chick pea water.

Classic Hummus

-1 large clove garlic, or 2 small ones
-3 1/2 Tbsp. lemon juice
-1-14.5 oz. can chick peas, drained and rinsed, reserving liquid
-1/4 cup sesame tahini
-1/2 tsp. cumin
-1/4 tsp. paprika
-1/4 tsp. salt
-1/4 cup parsley

Chop garlic in food processor. Add chick peas, tahini, lemon juice, and spices. Process until smooth. Add parsley and pulse until combined. Serve with mixed crudites, pita, crackers, and/or bread, and top with a sprinkle of paprika and minced parsley, if desired.

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8 Comments

  • Reply
    Angela (the diet book junkie)
    February 28, 2011 at 7:13 am

    i’ve never thought to make my own hummus, which is crazy because it’s so easy! how long does it stay good for in the fridge do you think?

  • Reply
    Simply Life
    February 28, 2011 at 7:16 am

    I have yet to make my own hummus – this looks great!

  • Reply
    Andrea@WellnessNotes
    February 28, 2011 at 8:05 am

    I love hummus but can’t really eat it anymore. Well, maybe if I eat just a little at a time. I’ll have to experiment with what my body may be able to handle… Anyway, your post makes me want to make hummus again!

  • Reply
    melindard
    February 28, 2011 at 10:15 am

    I love hummus. It is a staple at our house too.

  • Reply
    Jaclyn and Jenn @ sketchfreevegan
    February 28, 2011 at 10:34 am

    ahhh nothing like good old hummus

  • Reply
    Jessica
    February 28, 2011 at 10:50 am

    Thanks for posting your recipes. Everything looks great and I can’t wait to try them!

  • Reply
    arimou0
    February 28, 2011 at 12:17 pm

    Hmm that looks so good!

  • Reply
    Roasted Beet Hummus « Food-Fitness-FreshAir
    January 18, 2012 at 2:39 pm

    […] I decided to use my favorite beet-softening method:  Roasting.  After that, I just tweaked my standard hummus recipe to accommodate the extra […]

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