I used to buy those little tubs of hummus from the supermarket, and I was pleasantly surprised by how much better, smoother and more flavorful a homemade version is. If you use canned chickpeas, hummus is a snap. Soak and cook dried chickpeas if you’re planning to make a larger batch – it will freeze very well.
I like serving hummus as a dip when hanging out and reading, but you can also use it as stuffing for sandwiches and pitas. If using as dip, top with some black olives, olive oil and cilantro, or parsley. It goes great with a simple tomato and cucumber salad.
- 4 cups of cooked chickpeas
- 1 cup of water, more if needed to bring to desired consistency
- Juice of 1 lemon
- 1½ tablespoons tahini
- 4 cloves garlic, crushed
- ½ teaspoon salt
- 2 tablespoons olive oil
- ¼ tsp cayenne pepper, or more, to taste
- Combine all ingredients and process in a food processor until smooth. Add more water, if necessary. Serve with warm, toasted pitas.