Happy first Saturday in December! :)
Is your shopping done yet?
I joke, I joke. ;)
Please tell me your shopping is not done yet. I will shed jealous crocodile tears if it is.
I have a couple quick announcements before I get into the post:
1) A huge thank you for your continued votes in Project Food Blog! Yesterday, I advanced to Challenge #9. I was a big ball of nerves all day I tell you. For challenge #9, they are cutting 12 contestants down to just 3 contestants for the final 10th round, so your votes will be more important than ever for this next one. Keep your eyes peeled for my 9th challenge post tomorrow. :) I’ve been working around the clock and very excited!
2) Holiday Glo Bar variety packs are on sale NOW (Sat Dec 4) and are expected to sell out quickly!
And now on a more serious note, I talk hummus.
For hummus is not to be joked about. It is serious business.
The only problem with sharing a hummus recipe with you is that hummus taste preferences are so varied that it is difficult to say that this hummus recipe will be the perfect, life-changing fit for you, but I can tell you it is the right fit for me!
I can also tell you that the beauty of making hummus at home is that you can play around with the recipe to suit your own needs. Add ingredients like lemon, garlic, and salt gradually so you can taste test and adapt for your own preference.
With that being said, let’s get our hummus on!
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The Homemade Hummus That Changed Everything
Adapted from Barefoot Contessa.
Ingredients:
- 2 cups cooked chickpeas, liquid reserved and set aside
- 1 tsp kosher salt, or to taste
- 2 garlic cloves
- 1/3 Cup tahini
- 7-8 tbsp freshly squeezed lemon juice
- 2 Tbsp reserved chickpea liquid (or water)
- 4-8 drops of Tabasco sauce (amazing), to taste
- Olive oil, for drizzling
- Paprika, for garnish
Directions: Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.
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One thing I love about homemade hummus is that it is so quick and easy to make!
It literally takes just 5 minutes before you are stuffing your face in hummus glory. :)
The original recipe calls for 4 cloves of garlic, so I tried that out yesterday and it was way too garlicky for my liking. Two cloves is perfect for me!
I also had to cut down the salt as my canned chickpeas were salted.
After a few adjustments, the result was a creamy and smooth hummus with the perfect consistency.
Dare I say this was better than my favourite Fontaine Sante store bought hummus? Yes, I think I do.
I looked at my mom and said, ‘I will never buy store bought hummus again.’
Don’t forget to drizzle on olive oil and a sprinkle of Paprika. This truly makes the hummus pop and gives it that smooth, buttery quality going down.
Just perfect.
The recipe makes about 2 cups and provides a quick and easy lunch spread for wraps, sandwiches, crackers, and veggies.
Or you can just spoon feed yourself straight from the food processor as you stand there in your hummus ecstasy.
Not that I have done that or anything…
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{ 36 comments… read them below or add one }
The recipe name says it all for me, too! I’ve tried so many hummus recipes but never found one that just ‘hit the spot’ until I made this one. Now, it’s my favorite hummus! Ceamy lusciousness on bread with slices of tomato and avocado… Mmm, good!!! Thanks so much, Angela, for passing on the perfect hummus recipe!!!
Thanks for the recipe … I tried it and LOVED it. I also skinned each chickpea before tossing in the food processor to achieve a super smooth hummus texture. It was a little time consuming, but it only took 15 minutes and made a noticeable difference. If squeezed just right, the chickpea slides right out of the skin. This was yum!!
I had previously given up on making my own hummus, but after finishing off my hummus for the week in 4 days (at a price of $5.99), I decided I had to give it another try. I must say, this was without a doubt the best hummus I’ve ever tasted. This is coming from someone who has been to the Middle East several times and frequents Middle Eastern restaurants regularly. Hummus is of course in the eye of beholder, and there are so many different recipes with different consistencies and flavors, but I just love this one. It is on the thicker side, and the store-brand hummus it reminds me of the most, both in flavor and texture/consistency, is Athenos original hummus.
Anyways, I highly recommend this recipe, and I enjoy your blog a lot, keep up the great work!
I made this tonight and it is DELICIOUS.
This is my new go-to hummus recipe! I have made it a few times with different variations. Today I did half white (cannellini) beans and half chickpeas. Last time I removed most of the chickpea skins, but this time I did not. Both times it yielded a very smooth hummus so I am not sure if skinning the chickpeas is completely worth the time. I love dipping raw veggies or crackers in this hummus – SO GOOD :) I have also been having mixed greens salads with lots of fresh veggies, quinoa, olive oil, red wine vinegar, and a dollop of this hummus on the side. Thank you for another great recipe!
I love this hummus. I had hoped to use it for lunches this week but the first batch has gone already! Need to make another one.
Thanks
I love this hummus! What really makes it taste special to me is that you left out the cumin and so the clean fresh taste of the hummus can shine :) I also made a batch of your spiced pita chips (from the OSG cookbook)… AMAZING! I think that I heard angels sing when I took my first bite!!!
I’ve made hummus for years but as easy as it is to make, I’ve never been happy with my “recipe”, no matter how much I doctored it up. Who knew that the trick for me, anyway, was to leave out the cumin and add some hot sauce? I tried this tonight and I didn’t have any hot sauce in the house but I used siracha and it came out great! Thank you so much!
This really is the hummus that changed everything. I thought I hated hummus until I tried this recipe. Store bought hummus is bland and awful, this is pure magic. Thank you :)
p.s I love hummus
This was amazing hummus – have made it twice now. I didn’t even add the salt this time and it was still amazing. Will be making over and over. Thank you!!
OK, I just *finally* got around to trying this recipe and WOW! I think it is better than Fontaine Sante!! Thank you so much!!
Hey just thought I’d add that as I was missing tobacso, I used plenty more of a Trinidad hotsauce, left the shells, 7 tbsp of lemon is enough and ITS AWESOME
Thanks so much!
I’m 17 and I am trying to make a slow transition into going vegan. I made this hummus and some homemade pita bread today and it was soooo good! Thank you so much for sharing this recipe. It only took like 7 minutes to make :D
Is 7 to 8 “tbsp” of lemon juice a typo? I made this hummus and omg that’s lie not far off 1 cup lemon juice. It was so sour I had to add some agave to make it edible. Was still quite lemony but was easy to eat. Was quite nice after that. When I me this again I think I’ll greatly reduce the lemon
Hi Suzan, 1 cup has 16 tablespoons in it so 7-8 is much less. :) Hope you didn’t use a full cup – yes that would be tart!
Angela I actually counted 8 tablespoons of juice into a measuring cup and it was not far off one cup. I think the US Standard measurements compared to Australian standard measurements made mine so much more. Our 1 tablespoon is 20ml and 1 cup is 250ml. Yes I did put it all in lmao. When I asked my sis she said just put it in hahaha. But all ended up well. We added some Agave to take much of the tartness away so was tangy but quite nice. I made it again today for New Years Eve, and this time just used the juice of 2 lemons lol. Still may add more next time jaut not as much as first time Its a yummy recipe and I haven’t bothered looking up any others
Perfect taste!
I think the recipe means 7-8 tsp lemon juice vice Tbsp. Ours is runny and very lemon-flavored! :)
Oh my god I love hummus so much,and this would save me so much of money! So simple and easy! Thank you for sharing!
This is delicious. First recipe I’ve made of yours and it’s great. I found it a little too much tahini for my taste though, so going to try less next time. I bought some ready made stuff in case I mucked it up, but I wish I hadn’t bothered, it is awesome! Thank you! :D x
Aw, I’m so glad the recipe was a hit, Lucy! I hope you enjoy whatever recipe you try next just as well. Happy cooking! :)
I love hummus so much! I used this recipe and omitted oil. So good!
I MADE THIS!!!!! and i loved it so so much!!!! thank you!! ! It was so pretty w the paprika on top too.
So glad you enjoyed it, Risa!
OMG! I was searching for “better than LaFontaine hummus” and guess what I found! Made it exactly and it was FAB!! Love all the comments for future variations! Thanks!! Super DELICIOUS!
Glad you’re enjoying it, Leanne! Have fun experimenting with those variations, too.
This hummus recipe is fantastic! Thanks! One idea that I came across recently for making the hummus a little creamer and blending the flavors even better is to add just the tahini and lemon juice to the food processor and process till smooth and creamy. I stop the processor and scrape the sides and then blend again to make sure it is really smooth. Then add the rest of the ingredients. That is how I made this version and it turned out great!
Thanks for sharing, Jon!
I’ll have to try this again with half the lemon. I made it with freshly juiced-juicer style lemons, not squeezed, and man it knocked my socks off! I tried masking it with some cumin. I had it in the food processor, then transferred it to the vitamix that instantly made is smooth as silk :)
Do you find it best to remove the “skin” from each chickpea?
I’ve done this before, and it definitely results in a smoother hummus. However, it’s quite time-consuming so I don’t do it very often. :) Apparently if you have a Vitamix it makes really smooth hummus (I have yet to try it though!).
It is perfect… with some extra garlic :P
Thanks for sharing this. Have been trying hummus recipes for months looking for something that is as good as you get at a middle eastern restaurant. Nothing has come close until now. Not only is this as good as any I’ve had I would say even better.
So happy to hear this Ralph! Happy hummus eating ;)
I tried this today,and it was fabulous,my husband just loved it, definitely wort saving.Thanks for sharing, Blessings.
Hey Annie, I’m so happy you loved it so much! Thank you for trying it out. :)