Before I moved to Astoria, I wasn’t really familiar with hummus. I love, love, love chickpeas but the appeal of them mashed up was lost on me. But moving to a predominantly Greek neighborhood, with a grocery store that has an entire little section dedicated to hummus, will change that real quick. Now, I eat hummus almost weekly but for anyone who loves the dish, you are probably familiar with one thing — it’s not the cheapest habit in the world. It’s usually upward of $3.99 for a container, and if you’re like me, one container lasts approximately 1.5 sittings.
Recently looking at a label of a really fresh hummus, I noticed how relatively few ingredients are actually used. So I set out to learn how to make it myself in the hopes of subsidizing my spend. I was happy to find that the amount of work it takes to make hummus at home is almost nothing, depending on if you have a food processor or not. If you do, it’s an absolute snap. If you don’t, it’s just a little elbow grease – which may actually be better since you’ll burn a few calories before you consume an entire can of chickpeas. (Again, just using my own experience as the example here!)
I think one of the best things about this recipe is that it totally leaves room for you to add the flavors and spices that are your favorite, so feel free to add and adjust the following as you see fit:
- One can of chickpeas (strained, but save the liquid)
- One tablespoon tahini
- Four cloves of minced garlic
- Two tablespoons lemon juice
- Seven or eight (more if you want!) tablespoons of Frank’s Red Hot
In your food processor (or a large bowl if you’re without) mix all of your ingredients together like so. Add in a quarter cup of your reserve liquid to make it smooth, adding more a bit at a time if it’s still not your desired consistency. You’ll see, I’m liberal with the Frank’s Red Hot. I can’t get enough of the stuff!
Blend until smooth. If you’re using a fork, mash and mash until desired consistency. It’s seriously that easy. When done, garnish with a little bit of dried parsley and serve with the chip or veggie of your choice.
Do you have any favorite twists to hummus? If so, would love to hear them!