I have been living on hummus the last few weeks. I know that having hummus as a comfort food makes me a weirdo, but I own it. This hummus recipe comes from a cookbook that my mom relied on to feed us a nutritious vegetarian diet growing up, Moosewood. I changed a few things, but it is such a tried and true recipe I know you will love. One of my favorite ways to eat hummus is at breakfast with this Hummus Toast. Homemade hummus is such a great nutritious snack and very easy to make. Be a weirdo like me and eat it as your comfort food.
Chickpeas: Also known as garbanzo beans, I often use canned because it makes this so quick, but you could soak and cook dry beans. When using canned, be sure to rinse them well. Tahini: This is a paste made from sesame seeds, you can read more on it below. Lemon Juice: As you know from my other posts, fresh lemon juice is always my preference, but if you only have bottled, that works too! Garlic: This gives the hummus another great layer of flavor. Fresh Parsley: Perfection in this recipe, fresh parsley adds flavor but also a really great layer of freshness. Salt: I’m calling for kosher salt in this recipe, so if you plan on making it with table salt, you will want to start with half the amount called for.
Combine ingredients. Add all of your ingredients to a food processor. Blend. You are going for a smooth and creamy consistency. Scrape down the sides to get all of the chunks.
It keeps for some time, so I like to keep a jar in my refrigerator for whenever I want hummus. It is also great to make salad dressing. If you are going the dry chickpea route, you will need 1 cup to make the 3 cups of cooked chickpeas needed for this recipe. Otherwise, you will need a 29 ounce can of chickpeas, drained and rinsed. While you are at the store, buy an extra can or two to make my Roasted Chickpeas. Parsley actually keeps for quite some time in the refrigerator if stored properly. I always have some in my refrigerator because it makes for such a pretty garnish in my photos.
Cayenne Pepper: A little cayenne pepper would bring a nice kick to this recipe. Start with 1/4 teaspoon, taste it, and determine if you want more. Ground Cumin: Adding ground cumin will bring a nice smokey flavor to your hummus recipe! Start with 1/2 a teaspoon and then add more to taste. Roasted Garlic: Roast an entire head of garlic and make this roasted garlic hummus. Artichokes: Add 1/2 a cup of drained artichoke hearts for artichoke hummus. Roasted Red Peppers: Make roasted red pepper hummus by adding 1/2 to 1 cup of roasted red peppers.
Raw fresh vegetables like carrot sticks, cucumber slices, and red, orange, or yellow peppers. Crackers, pita chips, or pretzel thins Pita bread, flatbread, or naan bread
You can also freeze the leftovers! Store in an airtight container with room for it to expand. Store in the freezer for up to three months.
Beet Hummus Chocolate Hummus Edamame Hummus
