This hummus recipe is SO quick and easy - in no time you can be enjoying perfectly smooth and delicately flavored homemade hummus.
For years, I've been making hummus that nobody loves.
I make it because it's SO very much cheaper than buying it, especially if you care about organic ingredients, which I do. The idea of plunking down $6 for teensy little tub of delicious hummus, that surely I can make myself just seems so wrong.
Except, that delicious $6 hummus is not what I make at home. I make hummus that causes my kids to declare they no longer like hummus, and my husband to insist that he's never liked hummus.
Until I pick up a tub of that store-bought stuff...in which case, everyone loves hummus again.
Last week as I pondered the economics of it, I came to a realization. I've been doing this all wrong. Instead of trying 27 different authentic hummus recipes from every one of my cookbooks and most of my library's - I needed to recreate the hummus my kids already love. The stupid $6 organic hummus in the tiny plastic tub.
So I pulled out my favorite hummus recipe, from one of my favorite-ever cookbooks, and figured that would be a pretty good jumping off point. Don't tell the authors of this cultural cookbook masterpiece that I used their recipe to get to this one-clove-of-garlic version of a hummus recipe, ok?
This is not intensely-flavored, garlicky hummus. This is "make the kids beg for more" hummus. This is "make husbands swear they've always loved this stuff" hummus. It's a darn good knockoff for the $6 hummus, and makes almost 3 times the amount in that tub, for about $2.74 worth of organic ingredients.
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If you love garlic (and I actually really do!), you might like putting in two cloves instead of one. It's pretty darn great that way too! Serve it drizzled with a little fresh good-quality olive oil, and maybe a little freshly chopped parsley to take snack-time to a new level.
One last word of advice. Don't be temped to skip on the food processor time. I know 5 minutes doesn't sound like a long time, but if your food processor is as loud as mine, it can feel like an eternity. That hummus is going to look smooth, done, and delicious, by 2 minutes. But take my word and go for the full 5 - the smooth and light texture is absolutely worth it!
Bon Appétit!
📖 Recipe
Hummus
Equipment
- food processor
Ingredients
- 1 can organic chickpeas (about 1.5 cups)
- ½ cup tahini paste
- 3 T organic lemon juice
- 1 clove garlic
- ¼ cup water
- ¾ teaspoon sea salt
Instructions
- Add all ingredients to the bowl of your food processor.
- Process for 5 minutes, stopping once or twice to scrape the sides.
- That's really all there is to it! Transfer to a dish, and serve! Store unused hummus in an airtight container in the fridge.
Nutrition
Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
Christine says
We first started making hummus, occasionally, in 2017; but switched to this recipe in 2022. We began having hummus every day, with our lunch, as one of the many things we do, to make sure we get a certain amount of fiber every day.
Over the years, we’ve made a few changes… First, we started making a larger batch, using a quart of chickpeas, and increasing each of the ingredients accordingly — resulting in approximately 1 1/2 quarts of hummus.
Then, we found that the hummus could be a means of incorporating other ingredients, that we wanted to make sure we consumed on a daily basis…
Such as, using 1/2 of a small, whole, organic lemon with the seeds removed, in place of the lemon juice, so that we were also receiving the benefits of the lemon peel with its oils.
We also add 2 tablespoons of organic acacia powder for extra fiber. One scoop of organic grassfed collagen peptides. 2 tablespoons of dried organic parsley. One tablespoon of dried organic green tea leaves.
We have found that it helped, to first process the lemon with the garlic very well, for smoothness, before adding the remaining ingredients.
Just recently, we have begun experimenting with adding artichoke hearts, for their health benefits… First, we tried adding a can of organic artichoke hearts. Last week, we used a bag of frozen organic artichoke hearts, which we sautéed in olive oil, before blending into the hummus. Next time, we plan to add to this mixture, a little bit more lemon, garlic, and salt. With the addition of the artichoke hearts this last time, it made approximately 2 quarts of hummus.
Thank you for this great recipe! We’ve been making it continuously ever since we first tried it in August 2022.