Appetizer · Snack · vegan

Basic Hummus

Sometimes people need to know the absolute basics of a recipe.

How to bake a chicken. How to boil an egg. How to crisp up bacon.

I get lost in making unique and extravagant recipes sometimes. I’m not an amateur home cook anymore, but there are plenty of people out there who need those basic skills and I tend to forget that.

Hopefully, this basic hummus recipe helps someone out there whose trying to cook by themselves for the first time.

If there’s one thing this recipe is, it’s easy. You only need a few simple ingredients and you’re well on your way to making your own hummus. It’s the perfect recipe for someone who is just now dabbling in the cooking world.

If you don’t have a food processor, you can easily use a blender. I don’t actually own a blender but I DO have a food processor, funnily enough. Either way, you need something that can chop and blend your chickpeas into hummus form.

Other than that, this recipe is easy as pie. Just make sure you add enough oil and tahini to get that creamy hummus texture. If the hummus is too grainy, blend with more tahini, adding a few spoonfuls at a time.

I got this recipe from “Plant Based Cookbook for Beginners” on Amazon and if you’re looking to dabble in that world, I highly recommend it.

Enjoy!

Basic Hummus

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple hummus recipe that can be served with pita and vegetables for dipping.

Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 TBS. soy sauce
  • 2 TBS. olive oil
  • 1 clove garlic, chopped
  • 1/2 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. Za’atar seasoning (optional)
  • 2 TBS. lemon juice
  • salt & pepper to taste
  • Directions

    1. Blitz all of the ingredients in a blender or food processor. If mixture is too grainy, add more tahini or oil.
    2. Place hummus in a serving dish and refrigerate until ready to serve.
    3. Serve topped with chopped fresh parsley and diced red bell pepper. Serve with pita, pita chips, carrots and bell pepper strips, for dipping.

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