How to Make the BEST Hummus
Ages ago, before I had a blender, I tried making hummus in the food processor. I think maybe I needed to add water or maybe try a new recipe because it wasn’t great. So I kept buying hummus for $3-4 for a small tub.
Then I discovered Budget Bytes hummus recipe in her book, but it’s also on her website here. It’s so much better than store-bought and you can control the consistency and flavors. I like my hummus on the thin side with extra cumin and garlic.
I make a double batch and according to my blender it’s nearly 5 cups of hummus for around $3 (guesstimated cost).
- 2 cans chickpeas, drained 15 ounce cans
- 4 tbsp olive oil
- 1/2 cup lemon juice fresh or bottle
- 1/2 cup tahini
- 2 or 3 cubes frozen garlic can use 2-3 cloves fresh garlic
- 1 tsp salt
- 1/4 tsp ground cumin plus extra for sprinkling, optional
- 1/4 to 1/2 cup water
- Combine chickpeas, olive oil, lemon juice, tahini, garlic, salt and cumin in blender and blend. You may have to scrap bits from the side of the blender. Add water until you get the consistency you like. Top with extra cumin or olive oil if you want a little something extra. Store in an airtight container in the refrigerator.