Last updated on February 8, 2019
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The best part of making-your-own food is that you can control the ingredients!
I like this hummus recipe, adapted from Mark Bittman, because store-bought generally contains weird oils (i.e.safflower, soybean or sunflower), as well as stabilizers; these ingredients do not belong in hummus!
Homemade hummus takes about 5 minutes to make and tastes authentically delicious. You can customize it to taste with lots of fresh lemon juice, extra paprika and/or cumin, or especially lots of fresh parsley to pack a punch of antioxidants (and turn it a cool green color).
 Recipe:
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Homemade Hummus
Ingredients
- 2 cups drained chickpeas, liquid reserved (1 can)
- 1/2 cup tahini (sesame paste), optional, with some of its oil
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled
- 1 tbsp ground cumin or paprika, or to taste, plus a sprinkling of paprika for garnish
- 1 lemon, juiced (more, if needed)
- Fresh parsley, as much as you like, plus more for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Put all ingredients, except the parsley*, in a food processor (or Magic Bullet) and begin to process; adding reserved chickpea liquid (or water) as necessary to make a smooth puree.
- Taste and adjust the seasoning (I like to add much more lemon juice).
- Serve, drizzled with the olive oil and garnished with a sprinkle of paprika and parsley sprigs.
- *For green hummus, feel free to add parsley springs to the mixture when blending.
