Basic hummus is simple to make and easily customizable
This basic hummus recipe (pronounced HOOM-uhs) is a breeze to make, especially with an immersion blender. It's made with only a handful of ingredients, most of which you probably have on hand. It's smooth and creamy, and it can be adjusted to suit any taste. Having a container of hummus in the fridge is a great way to get your daily serving of fiber.
Serve hummus with grilled vegetables, warmed pitas, as a sandwich spread in place of mayo, or as a dip for veggies. To get the best flavor, serve hummus warm or at room temperature; not straight out of the fridge.
Traditional hummus is made with chickpeas (aka garbanzo beans). It's seasoned with lots of lemon and garlic, and made rich from the tahini paste.
If you're looking for tahini paste, look in the international aisle at the grocery store. Tahini is a thick paste made from ground sesame seeds and has the consistency of natural peanut butter. Just like natural peanut butter has the tendency to separate, so does tahini paste. If this happens, store it upside down in the fridge to help the oil mix with the ground sesame seeds.
Have fun with this basic hummus recipe. If you like a garlicky hummus, add more garlic or add a spritz more of lemon juice to give it zip. Try adding a little ground cumin for warmth or a little extra-virgin olive oil for richness. Regardless of what flavors you add, this is a great recipe to work with as a base. Other flavors you can add to your hummus: roasted red peppers, roasted garlic, pomegranate seeds, parsley, chipotle, dill, etc.
Basic Hummus
Serves 8 to 10
1 can (19 oz/540 mL) chickpeas, drained (or 2 cups of cooked chickpeas)
1/4 cup tahini
3 tablespoons fresh lemon juice (about 1 fully juiced lemon)
3 tablespoons warm water (plus extra for thinning, see tip)
1 garlic clove, roughly chopped
1/2 teaspoon salt
1. Place all the ingredients in a high-sided container, food processor or blender. Blend the ingredients until smooth, about 5 minutes.
2. Taste, and adjust seasoning to your liking.
3. Cover and let rest for 30 minutes before serving.
Tasty tips
--I use an immersion blender to make this hummus recipe. It makes clean up a breeze; plus, you can store the hummus in the container that it gets blended in. If you don't have an immersion blender, you can make this recipe in a food processor or blender.
--Use tablespoon by tablespoon of warm water to thin out the hummus.
--Hummus can be made ahead and stored covered in the fridge. Try to take it out of the fridge 30 minutes before serving to make it more flavorful.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
