Homemade Hummus – A Perfect Super Sunday Appetizer
Christy, Sinkology’s food-loving recipe blogger, is here to share some recipes she has created for the Sinkology blog that reflect our view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Hummus is one of those things that I never really thought to make due to its widespread availability at practically every grocery store. My husband who rarely cooks decided after having it at our favorite Afghan restaurant that it would be fun to make homemade hummus. Needless to say, I thought that was very random thing for him to make but boy, am I glad he did. We discovered that homemade hummus is very simple to make and doesn’t compare to store bought hummus. As we tasted it, it was obvious how fresh and light tasting homemade hummus is.
It has quickly become one of our favorite staples and we continue to make it often changing up the flavors such as roasted garlic and roasted red pepper. Tahini, a sesame paste, is definitely a traditional and important part of the hummus recipe so I highly recommend using it, however, it can be omitted. The consistency will be runnier though.
Yes, hummus is a convenient item to buy but I think you should try to make it once and see why we love it so much. Pretty much everything is thrown in a food processor and whizzed away! This is a versatile and base recipe that you can tweak and adjust to personal tastes with endless variations. Somehow, my husband makes hummus better than I do so I leave it to him to make sure we always have it stocked.
Get out your food processor and get all your ingredients ready. Open a can of chickpeas, drain and rinse. You can reserve a small amount of chickpea liquid from the can to add at the end in place of water. Truthfully, I never remember this part so I use water.
With your food processor running, drop a clove or two of garlic down the chute until minced. Stop the processor and open the lid. Add the tahini, olive oil, lemon juice, and ground cumin. Process for 30 seconds then add half of the chickpeas. Continue to process for a minute. Scrape the sides and bottom.
Add the rest of the chickpeas. Continue to process for a minute or two until it becomes thick, somewhat smooth and creamy. If it looks too thick, add a tablespoon of water at a time (or the reserved chickpea liquid) through the chute with the food processor running until the desired consistency is achieved. Don’t add too much water. I usually only need a tablespoon. The hummus will firm up when refrigerated.
Taste for salt and adjust seasoning as needed. Sometimes, I add a little more lemon juice. Keep in mind that the flavors will mature the next day and it will be even more delicious!
Serve in a bowl drizzled with additional olive oil and sprinkled with sumac or paprika. We love it with sumac so that is what we normally use. Hummus is fantastic as a dip with warm pita bread, pita chips and/ or crunchy vegetables.
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