May 10, 2013

How-to: The BEST hummus!

It's simple making the best hummus! This recipe is oil-free, vegan and ready in just 6 minutes. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eat by the spoonful.

Featured image for the best hummus recipe

There are a few foods that I’m pretty sure I could out eat anyone in:

1. Guacamole, or just avocados in general. I don’t discriminate.
2. Salad. It’s slightly embarrassing when we head to Fresh Choice. I really do love leafy greens.
3. Hummus.

Quite possibly one of my favorite foods, I have never been able to stick to the 2 tbsp. serving size rule.

I’m not proud of the fact that I can single handly consume the entire 8 oz. tub on one sitting but facts are facts. In fact, it’s one of the big reasons I started making my own. Those $3 tubs quickly add up in my weekly habit.

How to Make the Best Hummus

Over the years, I’ve made a million variations of hummus adding and tweaking ingredients here and there, but this is hands down my favorite hummus recipe. I adapted it from the Barefoot Contessa.

At first glance you might think that 3 cups is too much hummus to have around, but once you taste it you’ll be glad you have that much. Maybe next time you’ll even consider doubling it. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eat by the spoonful.

It's simple making the best hummus! This recipe is oil-free, vegan and ready in just 6 minutes. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eat by the spoonful.

The other great thing about this hummus? It’s essentially oil-free. I don’t understand recipes that call for almost a cup of oil. That kind defeats the point of hummus, don’t ya think?  You could drizzle olive oil on at the end like I do for more flavor and presentation but you don’t have to.

 

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How-to: The BEST hummus!

  • Author: Alex Caspero
  • Prep Time: 6 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 6 minutes
  • Yield: 12 - 16 servings 1x
  • Method: Food Processor

Description

The BEST hummus! Creamy hummus that’s ready in just 6 minutes. Homemade hummus tastes so much better than store hummus!


  • Author: Alex Caspero
  • Prep Time: 6 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 6 minutes
  • Yield: 12 - 16 servings 1x
  • Method: Food Processor
  • Author: Alex Caspero
  • Prep Time: 6 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 6 minutes
  • Yield: 12 - 16 servings 1x
  • Method: Food Processor
Scale

Ingredients

  • Homemade Hummus
  • 2 garlic cloves, minced
  • 2 cups canned chickpeas, drained, liquid reserved
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini
  • 7 tablespoons freshly squeezed lemon juice
  • 2 tbsp. reserved chickpea liquid, or water
  • 6 dashes hot sauce
  • 3 ice cubes
  • 2 tbsp. olive oil (optional)
  • Paprika garnish

Instructions

  1. Add all ingredients from garlic to hot sauce in a food processor or high-powered blender.
  2. Process until very smooth, about 3 minutes.
  3. Add ice cubes and process until incorporated.
  4. Transfer to serving bowl and drizzle with olive oil (if using) sprinkle paprika on top!

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. […] depression, this hummus is so, so, good. And healthy too! Since we’ve already mastered the best hummus in the world, why not take it for a spin by adding sun-dried tomatoes and fresh […]

  2. I think I could challenge you on a hummus-eating competition. 😉 I’m crazy about the stuff too! For at least a full year when I was on campus, my lunch every day was a full container of hummus with raw vegetables. It just never got old, and there was never anything else nearly as delicious.

    • The recipe is from a now-deceased Lebanese friend of mine. It has always been a winner for the 40 years I have been making it! Never buy store bought! Don’t forget to heat the falafel or pita bread!

      I use a complete compound garlic bulb, peeled, 1 can of chickpeas (400g or 14oz) the juice of 2 medium lemons, 5 tablespoons of Algerian Tahini, 1/2 teaspoon regular table salt, 1/2 cup Italian virgin olive oil, 1 teaspoon sugar (or liquid clover honey), I use a Braun-type hand wand blender until creamy smooth. Then top with the thinnest layer of olive oil for 2 reasons… it 1. adds flavour, but 2. stops the hummus from drying, which allows it to be kept up to about 10 days in a 4°C (39°F) fridge. It does not deteriorate.