I’ve wanted to make homemade hummus for years, but something seems to always get in the way. In college, I couldn’t find tahini at the Kroger in Blacksburg. Now, I do most of my shopping at Trader Joe’s–but surprisingly, there are no chickpeas to be found at TJ’s!
Okay, so I have also been lazy about making hummus. Obviously, these ingredients are not that hard to find! But you can buy pretty decent store-bought hummus and for some reason, this goal of mine has just continued to be put off.
Until now! I tried out making my first batch last month, but wasn’t quite ready to share the recipe at that point. It was very delicious and full of garlic. (I actually didn’t process it well, so there were whole cloves of garlic at the bottom!) Two weeks ago, I tried again in a bit of a hodgepodge use-what’s-in-the-fridge hummus adventure that involved cilantro, lime, jalapeño, and garlic. Yum!
Maybe this is the Tex-Mex version of hummus. I loved it plain with pita chips and in mozzarella, spinach, & hummus wraps. I actually just made these wraps with store-bought hummus to bring to work and I just know it’s not going to be the same. I’m hooked on homemade hummus now. Try it out!
- 1 can of chickpeas, drained (15-oz)
- 1 tbsp tahini
- 6 cloves of garlic
- Juice from ¼ of a small lime
- 1½ tbsp olive oil
- Small bunch of fresh cilantro leaves
- Fine sea salt, to taste
- ½ small jalapeño (seeds removed for a milder taste)
- Mix chickpeas, tahini, garlic, lime juice, fresh cilantro, salt, and jalapeño in a food processor.
- Slowly add in olive oil and continue to blend.
- Add in water and/or additional olive oil if you need a creamier texture.
- Serve with pepper slices, cucumber slices, pita chips, or add to a sandwich/wrap.