We started making our own hummous when we lived in Japan. Whenever I came across it (usually in a specialty deli), it seemed so ridiculously expensive that I could never justify buying it.
We eat it a lot—as a snack with crackers, or in our sandwiches and quesadillas at lunchtime. The whole family loves it.
The hummous in this photo was for O’s birthday party, and it was made pink with the addition of a small roasted beet. I loved the beet version; the others liked it but prefer the regular version.
(This recipe makes a double batch. We usually freeze half.)
- 3 cups cooked chickpeas (consider keeping the bean-cooking liquid to thin out the hummous at the end if necessary)
- 6 tablespoons freshly squeezed lemon juice
- 2 heaping spoonfuls of tahini
- 4–6 cloves of garlic, crushed (we always opt for more rather than less)
- 1 teaspoon salt
- 1/4 cup olive oil (more as necessary)
- Combine all ingredients in a food processor.
- Process until smooth.
- Add additional olive oil or water to thin it if necessary.