Want to make simple hummus at home? It’s not that hard. I’ve adapted this recipe a bit from Marisa at Food In Jars to match a can of chickpeas. See her directions for the basic procedure.
- 1 can chickpeas
- 1 medium garlic clove
- 4 TB lemon juice
- 1-1/3 TB tahini
- 2/3 tsp kosher salt
- 1/4 olive oil
- 1/4 cup water
I like roasted red pepper hummus, so then you add about 3 good sized pieces of jarred roasted reds, patted dry.
If you like your hummus nice and smooth and don’t mind just a little extra work, dump the can into a metal colander to wash them. Then just use your hand to rub them all around the colander, not so hard that you smoosh them, but such that you start to see the skins peeling off. Pick those all out (this is the time consuming part, but well worth it) and discard. Then follow Marisa’s directions, plus the roasted reds or other flavor adders if you like them. I have had nothing but trouble with my blender, much better luck with the food processor, so I recommend that. And paying close attention to the liquids.
Just sample as you start to finish up to get the moisture and salt where you want it.