I always try to make a point to make simple things from scratch instead of pay the premium for – let’s be honest – the same exact thing that is more expensive. This classic hummus is always at the top of my list for an easy homemade staple. All you need is 6 ingredients and a food processor. Fresh, simple, delicious. What more could we want.
Lately I have been thinking more about what this blog is about. I took a break to reconsider what I wanted to share and how I wanted to share it.
I am not a chef and that is not what I try to be. Truthfully I hate measuring and writing down recipes. (more on my dislike of precision here). That being said, that doesn’t mean I dislike cooking. I absolutely love the process of cooking and recipe creation. I find so much joy in the kitchen with all my ingredients in front of me and having the ability to add and stir and experiment. The creativity that cooking provides is what I love about it. In the kitchen there are no rules and no mistakes. Well, sometimes mistakes, but nothing that can’t be used to learn from :).
I have always intended my recipes to inspire and give you courage. A guide for uncharted territory that serves to be a roadmap, not an exact manual. I want to share the ability to feel comfortable in the kitchen and hone in on your palette and what tastes good to you, which may be different to me.
Saying that, I want to give more leeway in my recipes going forward. I want to give people the tools to cook good food while also giving them the ability to figure out what they actually like. Learning to eyeball seasonings and liquids are skills that allow you to be able to cook other things on your own. It’s the foundation to being able to use your kitchen for creativity, trial and error, and eventually some masterpieces that become go to staples of your own.
So take these recipes and run with them. Make them your own and share them with others. Add more salt if you want, skip ingredients, and add things I might never think of. Use your likes and dislikes and those of the people you love to guide you. Be messy, have fun, and never take it too seriously. Almost every misstep in the kitchen can be adapted into something wonderful :).
6 ingredients – and that includes the salt and water, how much more simple can it get. So easy and cost effective. The only ingredients that aren’t pantry staples are the chickpeas and the tahini. Tahini is made from ground sesame seeds, and it a middle eastern staple for many recipes. It can easily be found in any grocery store, and used for not only this hummus, but a variety of other recipes, and even desserts.
The (Classic Hummus) Process
Read the full recipe below, but let’s get right to it. Essentially you add everything to the food processor and blend until smooth. That’s it. We love a quick and easy recipe. Enjoy!
Make this asap, because you’ll definitely want it on hand to pair with the recipe coming next week (hint hint).
- 1 16 oz can Chickpeas
- 1/4 cup Tahini
- 1/4 cup + 1 tbsp Water
- 1 tsp +/- Salt
- 2 tbsp +/- Olive Oil
- 1-2 tbsp Lemon Juice
- Drain the can of chickpeas and add to the food processor
- Pulse 3-5 times, then slowly add 1-2 tbsp of olive oil while food processor is on low
- Stop the food processor and then add the tahini and turn on high until it begins to slowly become more gritty. If the chickpeas are sticking to the side of the food processor, turn off, scrape the sides, and resume.
- Stop the food processor and add the 1/4 cup of water (start with one tablespoon at a time) and salt and pulse for another minute or so. Add the olive oil, lemon juice (more if you want to really taste the lemon) and pulse for another 2 minutes or until desired consistency.
- Lastly, assess the texutre. If you want it smoother add more water. If you want it creamier add more tahini or olive oil. Add more salt if it needs it, and pepper if you want to add a little bite. Enjoy!