Move over store-bought.
by Lindsay Evans
Tap and hold image to save to your device
Sure, store-bought hummus is super convenient, and great for all those time when you're in a pinch (like when your mother-in-law shows up unexpectedly). But, if you're really looking to experience hummus, as good as it can be, you need to make it homemade. And, lucky for you, our recipe is as easy as it gets. Simply toss canned chickpeas into a food processor along with freshly squeezed lemon juice, extra-virgin olive oil, tahini (a thick paste of ground sesame seeds, readily found at large supermarkets in the Middle Eastern aisle or near other nut and seed butters,) and sea salt and then blitz until it's completely smooth. Hummus is amazing not only as a dip for raw veggies like carrots, cucumber, bell peppers and brocolli, but also when served with baked or fresh pita wedges or any variety of grainy cracker or chip. But our current favourite ways to eat hummus? Smeared on grainy toast and then topped with thick slices of ripe tomato and a sprinkle of flaked sea salt or used as a healthy and hearty spread for your sandwich. No matter. However you choose to eat it, we promise this is a recipe you will make again and again and again.
2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
3 tbsp tahini
1 tsp sea salt
Add chickpeas, lemon juice, oil, tahini and salt to a bowl of a food processor. Process until completely smooth, stopping to scrape down the sides as necessary, 1 to 2 minutes. Transfer to a bowl and serve immediately or place in an airtight container in the fridge for up to 3 days.
TIP: This hummus is amazing served with raw crudites like carrots, brocolli, red peppers and cucumber or with baked pita chips or grainy crackers.