I eat hummus all the time. I eat hummus as a dip, as a spread, and even by the spoonful. Many of my recipes call for hummus, and because it’s so easy to throw together (less than 15 minutes), I usually make my own. Simple, whole ingredients make hummus a healthy, nutritious, and flavorful food that I can feel good about eating.
When I moved to New York City, one of the first restaurants I went to was a cozy little place just around the corner called Hummus Place. For the first time, I saw hummus as not only a main dish, but the main dish. I’ve always really liked hummus, but after the mushroom hummus dish with a side of falafel from Hummus Place, I fell in love and frequented the restaurant (both Upper West Side and East Village locations) for the next two years, until I moved into a neighborhood without one. I definitely need to recreate the mushroom hummus soon, and a perfect recipe for the classic hummus base is key. That’s what I have here, the simplest and tastiest hummus recipe.
While hummus can be doctored up in countless ways, I love a classic hummus like this one. Flavored simply with just lemon an garlic, this recipe is the base for most of my variations, and after many times making classic hummus, I’ve found this recipe to be my ultimate classic hummus.
Classic Hummus Serves: 8 Serving Size: 1 1/2 TBS Calories per Serving: 115 Ingredients 1 can organic Chickpeas, liquid reserved, drained, rinsed* 1/4 cup Tahini Paste 3-5 tablespoons Reserved Liquid (from Chickpeas) 3 tablespoons fresh Lemon Juice 1/2 tablespoon Olive Oil 1-2 cloves Garlic (I usually use 1 large clove), roughly chopped 1/2 teaspoon Paprika 1/4 teaspoon Black Pepper Salt, to taste (I usually use 3/4 teaspoon fine-grain sea salt)* To Make: Add all ingredients, except reserved liquid, to the bowl of a food processor. Add 2 tablespoons of the reserved liquid to the bowl. Pulse until creamy and all ingredients are well mixed. I like to stir mine and then pulse again to be sure ingredients are evenly distributed. Add more reserved liquid, a little bit at a time, until desire consistency is reached. Refrigerate for 30 minutes. If serving as a dip, top with a drizzle of olive oil, a squeeze more lemon and a pinch of paprika (optional). *I used a "no salt added" variety of canned chickpeas