I love hummus and so do the kids…and the neighbor kid for that matter. But tahini isn’t really something I have on-hand at all times, nor am I a big fan of the price of the minimally processed organic stuff. I debated about attempting to make my own tahini with sesame seeds. But first, I want to try an easy hummus recipe that doesn’t use tahini. Maybe it’ll be fabulous and I can make it every day! The kids would love me more if that is true.
Easy Homemade Hummus
Adapted from Extra Easy Hummus Recipe.
1 pint chickpeas, cooked, liquid reserved
2 cloves garlic, minced
1 tablespoon cumin
1/4 cup olive oil
1/8 teaspoon cayenne pepper (optional)
Combine all ingredients in food processor.
Add reserved chickpea liquid through the processor chute and process until the hummus reaches desired consistency.
(Note: I make the kids’ version without cayenne…I just scoop out half, add the cayenne, and process the other half. Then I top the spicy version with some sort of designator, like a cilantro leaf.)
So delicious fresh out of the processor. It does lose a bit of its spice the next day, so I suggest spiking leftovers with a bit more cumin, a splash of lime juice and cayenne, if desired. The kids all went crazy for their non-spicy version and the adult chickpea fans liked the spicy hummus. A definite repeat, but I may still look into homemade tahini in the future.
- 1 pint chickpeas, cooked, liquid reserved
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1/4 cup olive oil
- 1/8 teaspoon cayenne pepper (optional)
- 3 drops of lemon essential oil (optional), I buy mine HERE
- Combine all ingredients in food processor.
- Add reserved chickpea liquid through the processor chute and process until the hummus reaches desired consistency.