I love making my own homemade hummus. It’s so simple.
- Chick Peas (This usually takes about a 19oz can or not quite two 14oz cans)
- Tahini (it’s essentially sesame butter, just ask at the grocery store)
- lemon juice (real or concentrated)
- olive oil
- optional parsley
In a food processor with the sharp cutter blade, fill it about half way with chick peas.
Add tahini, about 1/4 to 1/3 the amount by volume of the chick peas.
Add crushed garlic (I like it quite garlicky, about three cloves) and if you like, a small handful of chopped up parsley.
Start blending on high. It will be pretty gloopy and mix slowly. As it slows down, add a couple of tablespoons of lemon juice and 2 or more oz of olive oil. It will start to speed up and then bog down again, at which point you add water carefully only until it comes up to speed and is just fluid enough to mix well.
At this point, I add more chick peas to bring the blender up to about 3/4 full, and then mix the hell out of that stuff for a few minutes. You want it smoooth, so add little bits of water until it’s just right.
Put it in a container with a tight sealing lid, and enjoy some of it warm and fresh, then put the rest in the fridge.