Basic Hummus

This is a recipe for basic hummus for basic people. If you like Ugg boots and pumpkin spice, if you had a Sriracha-on-everything phase, if you cook your beans in plain old water and have the audacity to eat unseasoned hardboiled eggs on public transportation, then this hummus recipe is for you.

Just kidding. It’s for everyone. And it’s perfectly seasoned, if I do say so myself.

That said, it’s my base recipe for all the many variations of “hummus” I’ve made, like the plant-loving hippie I am. (Thanks to the Middle Eastern cuisines and people that invented/shared hummus!)

• Lemony Herb Hummus
• Beetroot Hummus
• Herb Garden and Avocado Hummus
• Best Edamame Dip and Spread

I’m sharing this one since it’s so healthy and easy, and it really makes it easier to get in your serving of legumes and plants per day.

The recipe for hummus

Here’s the “basics:”

• 1 can chickpeas, drained of their juice. (Or cook ¾ cups dry chickpeas, cooked to make 1 ½ cup cooked chickpeas.)
• 1 lemon, juiced (It can be big or small. It will taste good regardless.)
• 1 clove garlic, minced (Don’t rely on your blender to mince it. I learned that the hard way.)
• 2 tablespoons tahini
• 3-4 tablespoons olive oil. (I always try to do 3 tablespoons, but I just love the consistency hummus made with a bit more liquid. If you’re watching your oil, start with 1 tablespoon olive oil and add 2-3 tablespoons chickpea water instead.)

Just blend on low and gradually turn the blender up to medium. If it’s particularly finicky, you can add a splash more of water, or chickpea can water (“aquafaba,” as the initiated call it). But this isn’t strictly necessary.

Hummus add-ins

Here comes the fun part: the add-ins! Here are some of my favorite ways to add some flavor.

• ½ teaspoon paprika (I especially love smoked paprika for this job.)
• ¼ teaspoon cayenne pepper. (This one adds a little zing.)
• 1-3 roasted peppers (These add a little bit of smokiness and acidity. Try adding these one at a time, and see how you like it, since not all peppers are the same size.)
• ¼ teaspoon baking soda (to keep it fluffy)
• You could even substitute pickled jalapeño juice or Kalamata olive juice for the lemon juice and decrease the added salt to ¼ teaspoon!

Then, of course, there’s the matter of finishing your hummus. A drizzle of olive oil is usually how I choose to do it, along with a sprinkle of paprika. You could also add toasted nuts, pomegranate molasses, etc. You can serve hummus with flatbreads, veggies, crackers, as a spread, alongside salads, chips, or rice platters. In my book, it’s never an unwelcome addition to a meal.

I hope you enjoy playing around and finding your own favorite ratios with these ingredients!

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