Homemade hummus is much lighter than the brands available in stores, which makes it an awesome snack with veggies. It’s delicious when drizzled with olive oil and sprinkled with za’atar, a Middle Easter spice blend. It’s also great with pita chips (lightly toasted pita in the toaster or oven), inside a pita, or in a tortilla wrap along with lettuce, grated carrots, and halved cherry tomatoes. You can make this hummus with a hand emersion blender or with a food processor. In case of the latter, first blend just the chickpeas and then add the rest of the ingredients.
- 15-19 oz can chickpeas, drained and rinsed
- 1 tablespoon tahini (sesame paste)
- ⅓ cup olive oil
- Juice of 1 lemon or lime
- 2-3 cloves garlic, grated
- ½ teaspoon salt
- Pinch of cayenne pepper
Mash ingredients for around 5 minutes or until you end up with a chunky mixture.
Add a few tablespoons of warm water (1-3) and mash until your mixture loosens up and is your desired consistency. Add salt and cayenne to taste.
If desired, serve with a drizzle with olive oil and a sprinkling of za’atar. Hummus will keep in your fridge for 1-2 weeks, and can be frozen for up to a month.