Everyday Hummus is a staple in our home. It’s easy to make, delicious, and one of those things you can eat every day. Thus its name!
For Christmas this year, I asked for a food processor and it’s the key tool for Everyday Hummus. In my mind, a food processor was the only major appliance my kitchen was missing. Lucky me, my Mom gifted it to me and I used it immediately on Christmas Day to grate some carrots for a Carrot Cake.
Hummus Basics
Originally, when I dreamed about using my food processor, I always pictured myself using it to bring together pie dough or some kind of pastry crust. I imagined myself all Paula Deen-like, processing cold butter into a flour mixture and magically having the most perfect pastry dough the world has ever seen. I imagined myself crimping dough around apple pies with lattice tops and singing merrily as I made beautiful pies — all thanks to my lovely food processor.
Fast-forward 3 months later and I have yet to make a single pie crust with my food processor.
What I have made almost every week since opening my food processor though, is hummus.
Yep, I have a specific appliance in my kitchen that’s used just for making hummus (and sometimes crushing Oreos). And I’m totally okay with that. If you ask any of my friends, they’ll tell you that hummus is by far my favorite food.
Have you ever had homemade hummus?
It’s so smooth and creamy, the exact opposite of the stiff stuff you buy in the grocery store. Now don’t get me wrong, I can down a tub of Sabra like nobody’s business but it hardly compares to hummus that’s freshly made in your own kitchen.
Although hummus is easily accessible at the grocery store and really affordable, I love knowing what ingredients go into my hummus. I can ensure the quality of the beans, tahini, and olive oil when I make it myself. It’s also reassuring to know there aren’t any added preservatives or unnecessary salt and fats to ‘enhance flavor’.
It’s great as a veggie dipper or as an afternoon snack, a delicious, flavorful substitute for mayo on a sandwich, or as a salad topping in place of dressing. It’s even great just straight up on a spoon.
Endless Variations
Although I love this recipe just the way it is (and hardly ever stray from the original) this recipe is also great for customizing. You can easily make variations of my Everyday Hummus by adding in whatever flavors you may be craving at the time. Some of the combinations I’ve played around with include
- Roasted Red Pepper – Add 1/2 cup of jarred red peppers
- Rosemary – Add 2 tablespoons of chopped, fresh rosemary
- Sweet Potato – Add 1/2 cup mashed sweet potato
- Spicy Sriracha – Add 1-2 tablespoons sriracha, depending on your spice preference
Either way, I guarantee that once you try this hummus you won’t be going back to the store brand anytime soon.
- 2 15oz cans of garbanzo beans, drained
- 1½ teaspoons salt
- 2 cloves garlic, peeled & smashed
- juice of 1 lemon
- 1 teaspoon ground cumin
- ⅓ cup tahini
- ¼ cup good quality olive oil
- ¼ cup vegetable broth (or water)
- In a food processor place your beans, salt, and garlic cloves
- Pulse until roughly combined
- Scrape down the sides then add in the lemon juice, cumin, and tahini
- Pulse again until just combined
- With the food processor running, slowly drizzle in the olive oil in a steady stream. You should see a more creamy, hummus-like texture begin to form
- With the food processor still running, stream in the vegetable broth (or water) until a smooth, creamy texture is achieved
- Store in an airtight container in the refrigerator for up to two weeks
Oh. My. Gosh. I can barely tear myself away from this hummus to even write this comment. This hummus is like nothing I have ever tasted before. Probably bc I’ve never knowingly had homemade hummus before. This hummus is so flavorful and I will never buy hummus again. I only want to make hummus now. All the time. I just finished 1.5 bell peppers, admittedly mostly for the hummus. Love, love, love this recipe!