This post contains affiliate links. That means if you click or make a purchase, I make a little cash at no extra cost to you. I’ll probably use it to feed my dog. Thanks for feeding Sadie. (Don’t worry, she gets food regardless)
A few weeks ago, my coworkers introduced me to a Mediterranean restaurant just down the street from our office. I walked in and thought I was in heaven. Fresh pita chips, bright green salads as far as you could see, fresh vegetables, and your choice of chicken, lamb and beef.
There was a beautiful display of hummus- original, mushroom, and spinach. I picked the mushroom spinach the first time, and on my second visit tried the spinach hummus. Let me tell y’all- it was the BEST hummus I’d ever had in my life. I think I could have eaten a whole plate of it and called it lunch. I knew I had learn how to make hummus in my own kitchen.
I whipped up three kinds of hummus- classic, roasted red pepper and spinach. The base is similar for each one, which makes it easy to go in any direction you want.
Last thing I promise, before we get to the good stuff. You may be wondering, “What do I make this hummus in?” Let me share with you my kitchen bff. A food processor. If you’ve been reading TFF for a while, you’re probably like OMG she’s talking about it again. Why doesn’t she just marry it. I’ll keep this to one sentence.
Food processors are great because they chop nuts, make hummus, make pesto, and karate chop salsa ingredients EFFORTLESSLY. You do nothing.
If you want to read more about my food processor obsession and why they’re so great, you can click on over here and here.
Classic Hummus
Before I jump into how to make each one, I have to share with you this measuring tool that made this a breeze. This little guy right here. If you’re ever measuring more than 2 tablespoons, it makes life so much easier.
If you’ve looked into making your own hummus before, you probably saw an ingredient called “tahini”. Before yesterday, I had no idea what this tahini was. My first thought was, “Isn’t that some kind of tropical island?” No, friends, it’s not. Tahini is ground sesame seed and is a key ingredient in hummus. You can find it in the health food section of your grocery store near the peanut butter and its other jarred friends. I found it at Kroger for about $6.
Maybe I can make this hummus with tahini and then go to Tahiti and eat it. Good plan.
Ingredients:
- 1 15-oz can chickpeas, drained
- 1 clove of garlic, peeled
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 tsp ground cumin
- sea salt and pepper to taste
- 1/4 cup of water (add a little at a time to reach desired consistency).
Throw everything in your food processor and blend! Drizzle with olive oil and sprinkle with some smoked paprika for an extra fanc-ay finish.
Roasted Red Pepper Hummus
Ingredients:
- 1 15-oz can chickpeas, drained
- 1 clove of garlic, peeled
- 1 jar roasted red peppers in water
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- sea salt and pepper to taste
- 1/4 cup of water (add a little at a time to reach desired consistency).
Throw everything in your food processor and blend!
Spinach Hummus
Ingredients:
- 1 15-oz can chickpeas, drained
- 1 clove of garlic, peeled
- 2 cups spinach
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 tsp ground cumin
- sea salt and pepper to taste
- 1/4 cup of water (add a little at a time to reach desired consistency).
Throw everything in the food processor and blend. This was my favorite out of the three!
These are a perfect healthy side to take to a party! Serve with pita chips or assorted veggies.
Happy Hummus Making,
The Frankson Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Leave a Reply