Homemade Hummus

I am fairly surprised given how much I make and eat hummus, that I have never posted anything on hummus here. Thus, I shall immediately remedy that lack. Here’s what I do (sorry for lack of measurements, I am not the most precise cook in the kitchen).

2 cans of chickpeas
lots of olive oil
lots of sunflower or canola oil (sort of half and half)
salt and pepper to taste.

Blend everything in the food processor. I got a little light on the oil and add more in as I go and continue blending until it is smooth and creamy. I don’t use any tahini, but that is always a good edition and helps it get creamy faster.

If you want to spice it up a little bit … My favorite is roasted garlic and basil hummus, wherein I roast garlic and then throw that and a bunch of fresh basil in the blender. To serve, I drizzle olive oil on the hummus and add some chopped basil. You can also do sundried tomatoes and garlic, or just stir friend onions. The world of homemade hummus is your oyster!


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