Hummus! So delicious, somehow both filling and refreshing, an important part of most plant-based eaters’ kitchens. It’s also ridiculously easy to make, and I think that homemade hummus is significantly tastier than store-bought (although store-bought is still pretty dang good).
Usually, I make a simple, straightforward hummus, but recently, I upped my hummus game with some smoky ingredients, and it turned out extremely deliciously. You may not have some of these ingredients on hand because they’re not crucial for many dishes which is annoying (sorry!). But if you love hummus and deep, smoky flavor, it is worth it! Eat with warm pita if you can. So freaking good! Enjoy!
1 15. oz can of chickpeas/garbanzo beans
1/2 c. tahini
3-5 cloves of garlic, smashed, to taste
1/4 c. lemon juice
1 1/2 tsp. smoked paprika
1 tsp. cumin
1 tsp. cayenne pepper
1/4 c. smoked olive oil
Salt, to taste
specialty equipment: blender, immersion blender, or food processor
- Drain chickpeas (and reserve the liquid! The liquid is called aquafaba; you can use it to loosen up your hummus if you want to add less oil, or if it’s just too dry, OR you can use it as an egg replacement in certain vegan recipes.)
- Add garlic to food processor/blender and pulse until it’s in small pieces (or just mince it if you want.)
- Add chickpeas, tahini, lemon juice, and spices to blender/processor and pulse until it is a crumbly texture.
- Continue running the blender or food processor while adding the olive oil in a slow drizzle, until it comes together in a smooth (or mostly smooth) paste. Add chickpea liquid as needed for texture.
- Taste and adjust seasoning as necessary and then eat it all up!