Going back to the basics with my go-to classic lemon garlic hummus.
I’m sure I’m not the only one, but hummus is something I often make without measuring. I just throw a can of chickpeas in the food processor, along with lemon juice, oil, salt and a generous amount of tahini. Well, after years of imprecise hummus-making, I finally decided to write down my own recipe. Everyone has different preferences when it comes to hummus (I tried some versions that I didn’t care for in the past), but this is my favorite. Lots of flavor, lower in salt and more tahini.
The internet may be filled with homemade hummus recipes, but I wanted to share my version, partly because I can then refer to this recipe whenever I use hummus in another recipe. One of my friends recently asked if I had a recipe for basic hummus on the blog and I realized that maybe I needed one.
The truth is, I never buy hummus, I always make it at home. I know I’m probably the minority, but to me, hummus is something that’s so easy to make, I can’t get myself to pay extra to buy it pre-made. Plus, homemade tastes so much better!
So how do you make the creamiest hummus?
If you have 10 minutes and a food processor, there’s no reason why you can’t make homemade hummus. It’s cheap, easy and nutritious.
My favorite ways to eat it:
What’s your favorite way to use hummus?
A simple classic hummus. All you need is 10 minutes and 6 basic ingredients to make the creamiest hummus at home for a fraction of the price. Use it as a dip or add it to sandwiches and salads for a boost of protein and fiber!
Add garlic to the food processor and pulse a few times to mince.
Add the remaining ingredients, except for the water. Process until smooth, about 1-2 minutes, adding water as needed.
Store in the fridge in an airtight container for up to 3-4 days. The garlic taste settles when refrigerated.
If serving it to a crowd, garnish with a drizzle of olive oil, chickpeas, red pepper flakes or chopped parsley if desired. You could also top it with smoked paprika and sesame seeds.
For a lighter garlic taste, start with only one garlic clove and add more as needed.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!