I remember my very first time eating hummus. I was 13 years old and my mom had taken us to a Mediterranean restaurant called Aladdin’s. I remember loving to dip the soft, warm pita into the thick chickpea dip.
Hummus has been a consistent snack in my life since then but up until recently, I always purchased it pre-made from the grocery store. As it grew in popularity, it became more expensive and I found myself wanting to make my own to save money and also experiment with flavors.
After a couple of tries at roasted red pepper and jalapeno-cilantro, I realized I needed to master a good “plain” recipe. I experimented a bit and the final result is great – smooth, slightly tangy and always satisfying. This hummus is always a hit at a parties and I make it often for my husband and I to have as a healthy snack during the week. 
The ingredients are simple and, with the exception of tahini, likely to already be in your pantry! Tahini is a sesame paste that gives hummus it’s characteristic nutty-flavor and smooth texture. You can find it in the international section of most major grocery stores and at speciality shops.
I place all the ingredients in the food processor. Many recipes do batches and add the olive oil later, but I have found my method to produce great results. And it’s easier and faster. 😉
I let the food processor run for at least 2 full minutes to get a smoother texture.
I add extra-virgin olive oil and a pinch of smoked paprika when serving. Enjoy!
- 1 15 oz. can of chickpeas, drained and rinsed
- 1 clove of garlic, minced or 1/2 teaspoon of the pre-minced, jarred garlic
- 1/3 cup freshly squeezed lemon juice
- 1/8 cup tahini paste
- 2 tablespoons of extra-virgin olive oil
- 1/2 teaspoon salt (or more, to taste)
- 1 1/4 tsp ground cumin
- Olive oil and smoked paprika, for serving (optional)
- Combine all ingredients in a food processor or blender and process until desired smoothness is reached (about 2 minutes)
- Serve with vegetables, pita bread, etc.