I've always bought hummus at the store, especially before I started to really get into making many things homemade. While there are some good brands out there, nothing beats making your own hummus. You can cater to your own texture; really smooth versus kind of chunky/thick (my personal preference), and flavor it however you like. I haven't done a price comparison, but I am pretty sure it's cheaper too, especially if you do the real deal and buy your chickpeas dried rather than canned.
It's really freaking delicious, especially when paired with whole grain pita chips or some baby carrots! I love the little green flecks you see throughout it due to the fresh parsley. The warmth from the cumin offsets the freshness from the lemon and creates a nice balance.
|special thanks to Alex for her lovely hand-modeling skills!|
|click photo to enlarge|
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Classic Hummus with Lemon, Garlic, and Parsley
Yield: ~ 1 1/2 cups
- One 15 oz can of organic chickpeas, drained and rinsed
- ½ teaspoon roughly chopped fresh parsley
- 3 tablespoons tahini
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon water*
- the juice from half a large lemon
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- generous pinch of freshly ground black pepper
*Note: If a less-thick consistency is desired, you can add a tablespoon or two more of water.
In the bowl of a food processor, add all of the ingredients except for the oil. Process for a few seconds to combine the ingredients. As the machine is running, add the oil through the chute until hummus is smooth and creamy. Drizzle with extra EVOO if desired!