Easiest Way to Make Hummus

Hummus is one of my all time favorite dips to snack on. I enjoy eating it with crudite chips and flatbread. Out of convenience and laziness, I have been buying it at the store. With inflation upon us, this is no time to waste money on things I can make myself. Lets face it, making hummus is really easy and most of the ingredients are usually laying around the house anyway.

The awesome thing about this dip is you can make it out of anything you want. Just pick the ingredients you like, process and you're done! I adore avocado and cilantro, so I am making a hummus based on these ingredients. I am also tossing in some jalapeno for heat. Gotta use up those leftovers, kitchen sink style. The standard ingredients in hummus are tahini, chickpeas, and olive oil. I usually add lemon juice and garlic as well. Sometimes you might not have certain ingredients and need a substitute.

Substitutes for Tahini
Tahini is a paste made from toasted ground and hulled sesame seeds. It has a nutty, earthy flavor and adds texture and some creaminess. If you don't have tahini on hand, you can use these substitutes.

Nut Butters
You can try using cashew butter, almond butter and sunflower seed butter. They have a neutral flavor and will still give the consistency you are looking for. Sesame oil can also be used, but only in sparring amounts. Adding too much will overpower the taste of the hummus. To substitute, use the simple ratio of ¾ tablespoon of tahini to 1 tablespoon of sesame oil.

Canned vs Fresh Chickpeas
In most cases I find using canned over fresh is a matter of time for me. It isn’t always convenient to soak and cook beans. Especially if you are on a tight schedule. Canned chickpeas work fine and get the job done quickly. If you have a lazy weekend and time to soak and cook by all means use fresh chickpeas. I also find the aquafaba in canned chickpeas super useful to toss into my hummus, or save it for a substitute flax egg for a recipe down the line. This stuff is like liquid gold!

Blender or Food Processor
I have used a blender to make hummus, as well as other items many times. Everything from pesto to cauliflower mash. I can safely say using a food processor is way better. Mainly because of the way the machines are built. I learned this tidbit of information in culinary school. For instance, blenders have smaller blades that are thin and they have less surface area to work with. This means there is less room to process and the food gets trapped at the bottom. This is why you have to put a bit of liquid at the bottom of a blender to make it work. Food processors have longer, flatter blades and a larger surface area. This means more space yields better processing of food. Blenders are geared toward liquid based moments, such as juices and soups. Whereas food processors work best with things like salsa ,pesto and hummus.

The great thing about making this dip is, it requires so little effort. Once you have all your ingredients set up, just dump it all in the food processor and you're done. This approach marries well with my kitchen sink philosophy, of using what you have to make simple and delicious food. Now let’s make a batch of hummus. I used a 15 oz can of organic chickpeas with the liquid. As well as half an avocado and ½ cup of cilantro. I then moved on to my favorite ingredient, garlic. In my mind and heart you can never have enough garlic. I always add more than any recipe requires. I added 2 heaping tablespoons to satisfy my obsession. My other secret weapon is paprika. This is my favorite spice to use and it is awesome. You get the flavor notes of sweet, spicy and smoky all in one shot.

Once all ingredients are processed, smooth. Spoon into your favorite bowl and serve. I like to finish with a bit of olive oil and chopped herbs.

Don’t be afraid to experiment with ingredients and flavor. Hummus is only limited by your imagination. It can be made from anything your heart desires.

Suggestions
Beet hummus, white bean hummus, Roasted red pepper hummus