No Fuss Hummus Recipe

Homemade hummus with sundried tomato topping
Homemade hummus with sundried tomato topping

Hummus is so easy to make. While there are some store brands that are tasty, I love that I can whip up a batch in 10 minutes and leave out the preservatives.

Blender or food processor? Personally, I prefer using a blender. Why? I find with the food processor the ingredients get flung to the outside of the bowl and I have to keep bringing them back into the center with a silicone spatula. With a blender the hummus remains close to the blade. That said, when you use a blender, in the beginning (until the olive oil is incorporated) you’ll need to stop the blender a few times to break the air bubble that will form around the blade. To me, the blender does a much better job of making the hummus smooth with less effort.

Purists might insist on preparing their own garbanzo beans (chickpeas), but I don’t want that fuss. This is the basic recipe. From here it’s easy to expand by adding new ingredients, like avocado, jalapeno peppers, even beets. Get creative!

Serve it up with flatbread crackers, fresh pita bread or pita chips. It makes a great dip for fresh veggies, too. Feel like something a little different for breakfast? Spread some hummus on toasted bread or English muffin, sprinkle on some crumbled bacon, and top it with a poached egg – yum!

No Fuss Hummus Recipe

Make your own and ditch the preservatives
5 from 2 votes
Course Appetizer, Snack
Cuisine Middle Eastern

Ingredients
  

  • ¼ cup freshly-squeezed lemon juice
  • cup tahini stir before measuring
  • 1 large garlic clove
  • 1 Tbsp ground cumin
  • ½ tsp Kosher salt
  • 15 oz can chickpeas (garbanzo beans) rinsed and drained
  • ¼ cup olive oil
  • 2 pieces sundried tomatoes in oil
  • tsp cayenne pepper
  • paprika for garnish

Instructions
 

  • Toss everything except the tomatoes, cayenne pepper and paprika into a blender or food processor (see my notes below about choice of appliance).
    Hummus ingredients
  • Blend or process on high. Keep blending/processing until the mixture is completely smooth. In a blender, at the beginning stop as needed to break air bubbles around the blade. In a food processor, stop as needed to bring the ingredients back to the center of the bowl.
  • Transfer the hummus to a serving bowl.
  • Remove the sundried tomatoes from the jar and let them drip excess oil back into the jar a bit. It's okay to have residual oil.
  • Place the tomatoes on a cutting board and sprinkle the cayenne over the top. Chop to a small dice. The chopping will mix the cayenne into the tomato by default.
    Chopped sundried tomatoes
  • Top the hummus with the chopped tomatoes, dust it with paprika and serve.

Notes

Blender or food processor? Personally, I prefer using a blender. Why? I find with the food processor the ingredients get flung to the outside of the bowl and I have to keep bringing them back into the center with a silicone spatula. With a blender the hummus remains close to the blade. That said, when you use a blender, in the beginning (until the olive oil is incorporated) you’ll need to stop the blender a few times to break the air bubble that will form around the blade. To me, the blender does a much better job of making the hummus smooth with less effort.
Keyword hummus recipe
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