An Ode to Hummus: The Original
 
Prep time
Total time
 
There are many ways to eat hummus and tons of variations of it, but there's something about classic hummus with warm pita or pita chips. This is my tried and true recipe and as close as I could get it to match my mom's (who doesn't write a single recipe down). Fresh chickpeas really make a world of a difference that you wouldn't believe, but you can use canned in a pinch.
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Ingredients
  • 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
  • 1½ cups cooked chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*
  • 3 tablespoons tahini
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 1 garlic clove, mashed
  • 1 garlic clove, mashed
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon salt, or more to taste
  • Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
  • Approximately 2-4 tablespoons room-temperature water or aquafaba, or more if needed
  • Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
  • Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas
Instructions
  1. In a food processor or high speed blender, add the lemon and tahini. Pulse/blend to combine. (**I like to add 1-2 tablespoons of room temperature water or aquafaba at this point.) Then, layer the chickpeas, garlic, and salt, and blend until pureed and smooth, stopping to scrape the sides down as needed (if in the blender, on low speed first, then slowly working up to low-medium speed, using the tamper as needed).
  2. With the machine running, slowly add additional room temperature water or aquafaba, one tablespoon at a time, until hummus is light, creamy, and smooth. I usually add another 2-3 tablespoons, but you may add more or less, and blend for several minutes.
  3. Taste and adjust seasonings, such as adding more salt or lemon.
  4. Spoon the hummus into a bowl and serve with olive oil and any desired toppings.
Notes
*See tips above if you're using canned chickpeas!
Use your judgment to blend to your desired consistency and add water/aquafaba as desired. You want the hummus to have a light, almost fluffy texture, yet still hold it's shape when you run a spoon through it!
Recipe by thyme & toast at https://thymeandtoast.com/ode-hummus-original/