I looove hummus. This might be due to the fact that until recently, I was pretty set in the belief that the Greeks invented hummus (turns out it’s Turkish.. oops), and in solidarity with my people I adopted it as one of my favourites. It still is, and I still refuse to eat store-bought hummus because this recipe is 10000000x better.
And I know that because this is my mother’s recipe, and those tend to be the best ones.
(PS: I converted my mother to a blogger as well, check ‘er out here)
I absolutely love hummus not only as an accompaniment to pita, carrots, pretzels, etc. but also as a spread instead of mayo in wraps or sandwiches. Try it with grilled chicken and arugula, it’s literally SO. DAMN. GOOD.
Just realised this post turned into a bit of an ode to hummus. Which, as far as food blog post stories go, isn’t actually the worst thing in the world (#relatable amirite ladies?!!?).
You Will Need
- Rinse the chickpeas well under cold water, then set aside.
- In an electric blender, puree the chickpeas, garlic, tahini, lemon juice, cumin, cilantro, salt, and pepper. Add a drizzle of water. Process until fairly smooth, making sure to scrape down the sides of the blender.
- Slowly add in the olive oil in a stream, then blend until well combined.
- Transfer to a bowl and refrigerate for at least an hour before serving, or until your willpower runs out and you begin shoveling down the hummus with a spoon or other suitable hummus vessel.