Homemade hummus is hardly more complicated than opening a container of the store-bought stuff. Image by Liza Schoenfein

By Liza Schoenfein May 13, 2016

It was interesting to read this week that a staggering number of Israeli’s — 70% — say they have hummus in their fridge. It got me wondering how many of those tubs of hummus were store bought. Probably most.

I buy hummus too — I have two growing teenage boys, and hummus is a filling, nutritious snack. But when I make it from scratch, it’s so much better that I always wonder why I don’t always whip up my own. (Maybe it’s because the homemade kind is so good that it’s eaten right away, leaving my refrigerator devoid of the stuff.)

Making your own, particularly if you use canned chickpeas, takes almost no time or effort. So in honor of International Hummus Day, why not try it yourself?

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Liza’s Homemade Hummus

Double or triple as desired. It’ll go fast.

1 15.5-ounce can chickpeas, rinsed and drained
2 heaping tablespoons tahini
1 garlic clove (or to taste), mashed or pressed
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup water
½ teaspoon salt or to taste

Optional garnishes: ground sumac, paprika, whole chickpeas, olive oil…

Combine all the ingredients in a food processor and process for a minute, stopping to scrape down the sides as necessary. Taste for seasoning and texture. Hummus should be very smooth.

Garnish as desired and serve.

Liza Schoenfein is food editor of the Forward. Contact her at [email protected] or follow her on Twitter, @LifeDeathDinner

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