I always try to keep hummus on hand in our house, since it’s the only way I can get the kids to eat raw veggies. But truthfully I love it too, and in addition to eating it with carrots, cucumbers, and celery, I like to put a scoop on a grain bowl with chicken and veggies, spread it on multigrain bread and top it with an egg, or thin it a little to use as a salad dressing. And I’ll usually include a bowl of it on an appetizer platter or cheese board, so that we balance out our consumption of more decadent hors d’oeuvres with some produce dipped in hummus.
My family eats so much hummus that we’ve become pretty discriminating in how we like it… and at this point, we just have to make it ourselves so we can get it right. I will buy it from the store when I’m out of time and energy, but when I am able to make it myself I’m also grateful to be avoiding some of the more questionable ingredients in store-bought hummus like cheap oils and preservatives.
We like our hummus pretty thick, and the tahini taste pretty prominent. So much so that we actually don’t add any olive oil, and instead use tahini to add all of the necessary richness. And I was excited to recently read this Washington Post article that explains how Chef Michael Solomonov does that same.
You can vary this recipe in so many ways (and I’d love to know what you try!). But the Contants are hummus purists (mainly because of our children’s picky palates) so we stick to lemon, garlic, salt, and pepper.
A final note: I blend our hummus in a vitamix and the result is super smooth with an easy cleanup. You can try your blender, too, or use a food processor.
A classic hummus, suited to our tastes: heavy on the tahini and without olive oil. Rich and delicious, thick and creamy... it's the best!
- 1 can garbanzo beans drained, liquid reserved
- ½ medium lemon juiced
- ¼ cup tahini
- 1 clove garlic
- Salt to taste
- Smoked paprika
- Chopped fresh parsley
- Olive oil
Add beans, lemon juice, tahini, and garlic to blender or food processor.
Blend or process, adding reserved liquid from canned beans as needed to achieve desired consistency.
Add salt, and adjust to taste.
Serve garnished with a light dusting of smoked paprika, chopped fresh parsley, and a swirl of olive oil.
Serve hummus with veggies (raw, blanched, or roasted are all good options), spread on toast or in a sandwich, scooped onto a rice bowl, or thinned with water and olive oil for a salad dressing.