Holly’s Hella-Good Homemade Hummus

It’s been a busy month for this girl. (JK, I just got lazy and procrastinated my face off WHILE ALSO planning a baller [but tasteful] bachelorette party and casually surviving a Denver spring blizzard and mentally preparing to tackle the Whole30 challenge. Shit happens, ok? I know you have missed me.) But I found the time to make (and eat) some delicious homemade hummus. Why? Because I can, duh. And because it’s super cheap this way!

I like to eat hummus with veggies to trick my body into thinking I’m healthy AF. And also with pita, like the rest of the world. But fancy hummuses (lol) can get pricey. These recipes will yield more hummus than you will know what to do with.

A few notes:

  • You’ll definitely need a food processor. I thought a fancy blender would work, and I was wrong. A food processor is a VERY adult thing and I am super pleased that I now own one.
  • Tahini is not a spice. It is a Mediterranean/Middle Eastern paste made from sesame seeds. Try looking in the cooler sections or close to where you can purchase store bought hummus.
  • If your hummus isn’t the consistency that you are looking for, try adding some water, 1 tablespoon at a time.
  • Try serving your hummus to your drunk friends at after hours and bask in the glory of success.

Directions

Rinse and drain chickpeas, then combine all ingredients in a food processor and blend until smooth.

Classic

  • 1 can of chickpeas
  • 1/3 cup of tahini
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • 1 clove of garlic

Greek

  • 1 can of chickpeas
  • 1/2 cup of feta cheese
  • 1 cup of baby spinach
  • 2 tablespoons of lemon juice
  • 1/8 teaspoon of cinnamon

Pesto

  • 1 can of chickpeas
  • 1/3 cup of tahini
  • 2 tablespoons of pesto
  • 2 tablespoons of lemon juice
  • 1 tablespoon of grated parmesan cheese

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I picked my three favorite (and easiest) recipes from Shape.com. Check out the original post for 10 more yummy hummus recipes!

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