Hummus is another thing like peanut butter that I pretty much like no matter what kind it is. However, this hummus recipe I am going to share with you is by far my favorite at-home hummus recipe. I say “at-home” because I have not been successful in replicating the hummus that they serve at great mediterranean restaurants. One day I might be able to perfect the recipe to be that good. But for now, this recipe is pretty darn awesome.
I make this hummus every few weeks because it is a constant request from Casey (the husband). He likes it as a lunch time side with pita. Me? I like dipping carrots, red peppers, and cherry tomatoes in it. You could dip anything savory in it and it would probably be delicious.
Tomorrow Casey and I are going to a get-together at his co-worker’s place to celebrate the beginning of a new school year for their department. Casey, not surprisingly, requested that I make this hummus. I hope it is a crowd pleaser!
My Favorite Hummus
Makes just under 4 cups of hummus (and this recipe can easily be halved)
2 15 oz. cans chickpeas, drained but not rinsed
1 cup tahini paste (I order mine on amazon)
4 tbsp fresh lemon juice
4 cloves garlic, roughly chopped
1.5 tsp kosher salt
8 tbsp water (separated)
In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture (I find 8 tbsp is the perfect amount). Pour into serving dish and drizzle with extra virgin olive oil and sprinkle with paprika, if desired.
Adapted from Smitten Kitchen