I’m excited to share my first #FoodieFriday post! I promised a friend that I’d share my hummus recipe with her forever ago, and well…I forgot. 🙁 Shame on me! There is no better time than the present, right? Today, I’m sharing my easy hummus recipe for her and all of you!
If you’ve never tried hummus, don’t say “no” to it just yet. Years ago, I hated hummus. It wasn’t because I didn’t like it. It was because I never tried it. My very health-conscious sister always kept hummus in her fridge, but I just didn’t like the paste-y look.
One day, a friend and I decided to try a “different” restaurant. Hmm, why not Mediterranean?! Sure, I’m down! We tried Aladdin Restaurant since we heard from others that it was really good. They served us warm pita bread with our hummus appetizer. Oh my word! Where have you been all my life?! To this day, Aladdin still holds the title for best hummus in my book. Although I have yet to master their recipe, my easy recipe does the trick!
With working full-time and being a wife and mother, I stay busy. I really needed a quick and easy recipe. With this recipe, I put everything in the blender; and by the time my mouth waters, it’s done. 🙂 Yes!
Currently, I make hummus at least monthly. My husband loves it as a snack. My daughter prefers it in her lunch box with tortilla chips instead of a turkey sandwich. Since it’s high in protein, I’m okay with that.
I hope you enjoy this recipe. Please feel free to share in the comments how you feel about hummus, how you like this recipe, or just say hi. 🙂
Easy Hummus Recipe
2 15-ounce cans of chickpeas, 1 drained (save juice from second can if you want it creamier)
1 clove of garlic, peeled
4 jalapeno slices
2 tablespoons tahini (or 4 tablespoons sesame seeds)
4 tablespoons fresh lemon juice
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder or cayenne pepper
Salt to taste (I use about 1 ½ teaspoons)
Place all ingredients in the blender in the order listed (except salt). Start the machine on low and increase speed to high. Stop periodically to ensure all chickpeas have reached the blades. If the mixture is too thick, add saved chickpea liquid. Turn up to the highest speed and blend for a few seconds until hummus is completely smooth.
Stop blender and taste the hummus. Add salt to taste and blend briefly to combine. (You can drizzle a little olive oil and sprinkle some allspice if you want to get fancy.)
Store hummus in a sealed container in the refrigerator. It’s best after it’s had a chance to rest for at least an hour, but use within a week.
Preparation time: 10 minutes| Cooking time: 0 minutes