I used to make homemade hummus all of the time. Anytime there was a work potluck, it was my go to bring along. Alas I have strayed from my Mediterranean meal, but I was feeling ambitious and decided to make it again to share.
Here is what you’ll need:
1 15oz can of chickpeas
1/4 cup reserved bean water
3 tbs lemon juice
6 tbs tahinni
2 tbs olive oil
Salt to taste
Drain your chickpeas except for the 1/4 cup of reserved water from the can. You can use regular water if you accidentally drain it all. I may or may not have done that many times.
Rinse them and pour them into your food processor
In a separate bowl, mix the water and lemon juice
Pour over beans and blend until desired consistency. I like mine really smooth, so I blend mine a bit longer, but some people like it chunky.
Whisk tahinni and olive oil in another bowl and then pour over blended beans.
Blend and then salt to taste
Now that you have the basic original hummus, here comes the fun part. You can eat it as is or make some additions.
Here are my favorite ones.
Jalapeño & Cilantro
Artichoke & Kalamata
Red Bell Pepper
Just add the extra ingredients to the original recipe and blend again.
Enjoy with a nice Greek salad, pita chips, cucumbers or other veggies.