My Favorite Hummus

Who doesn’t love hummus? Well, a long time ago I didn’t. In my 20’s, I would make fun of people who would bring it to parties (sorry to those I’ve offended!). In my 30’s I realized “this is some pretty good stuff!”, and now that I’m in my 50’s I can’t get enough of it!

I’ve tried many different hummus recipes, and making it from scratch just didn’t make sense to me. I could never get it smooth enough – until now.

If you’re not following Half Baked Harvest by Tieghan Gerard on social media, do it now! Seriously, her stuff is so good, and I trust every recipe! I found this hummus recipe in her cookbook “super simple”, and that’s exactly what this is – super simple and super good!

If you love hummus, you will love this recipe. If you don’t love hummus, you may learn to 😊

Extra Smooth Hummus by Half Baked Harvest

2 (14 ounce) cans chickpeas

2 garlic cloves, smashed

1/4 teaspoon ground cumin

Juice of 1 lemon, plus more as needed (I use a large lemon)

1/2 cup tahini

2 tablespoons extra-virgin olive oil, plus more for serving

Flaky sea salt

Toasted pine nuts, for serving (optional)

In a large pot, combine the chickpeas, the liquid from the cans, and the garlic. Cover and cook over medium-high heat until the chickpeas are falling apart, 20 to 30 minutes. You can also use a pressure cooker for this step – cook on high pressure for 10 minutes.

Reserve 1/2 cup of the cooking liquid and drain the rest (I actually keep all of the reserved liquid since I usually need it). Transfer the chickpeas and garlic to a food processor and pulse until mostly smooth, about 3 minutes (It doesn’t take me 3 minutes to do this). Add the cumin, lemon juice, tahini, and olive oil and pulse to combine, about 1 minute. While pureeing, slowly add the reserved cooking liquid, 1 tablespoon at a time, until your desired consistency is reached (I actually use all or almost all of the reserved cooking liquid to get the hummus really smooth). Taste and add salt (and extra lemon) as needed.

Spoon the hummus into a bowl. Serve with olive oil and toasted pine nuts, if desired. Store the hummus refrigerated in an airtight container for up to 1 week.

Tieghan also has a great recipe for Spiced Lamb Hummus – hummus for dinner! I made this a couple of days ago and it was delicious 😋

Thanks to Tieghan and Half Baked Harvest for this recipe – Bon Appétit!

Published by dtyrrell12014

Recently retired amateur cook, aspiring wino, and novice world traveler.

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