I have heard so many times how easy and how delicious homemade hummus is and the idea of having to buy tahini was apparently just too much for me to handle so I've just continued spending $7 on hummus every time I go to the store. Had I ever done the math, I would have realized hey, $7 tahini ONCE (hayyyy Whole Foods) = amazing homemade hummus any time I want it. Dumb, dumb, dumb.
So anywho, ten years after falling in love with hummus, I finally decided to try it out myself. And wouldntcha know, it really IS so easy and delicious! There are a lot of more intimidating recipes out there that tell you to soak your chickpeas and do a bunch of other things that sounded like more work than I was willing to do, so this is the easiest way I could find. I love spicy food and think hummus can be a little bland without something extra, so I added Sriracha and cherry peppers, but you could probably blend just about anything into it if you prefer a different flavor!
Adapted from Ina Garten
- 14 oz can chickpeas, drained but reserve liquid
- 1/2 tablespoon minced garlic
- 1/3 cup tahini
- Juice of 2 lemons
- 5 tablespoons juice from chickpea can (less for chunkier hummus)
- Salt to taste
- Sriracha to taste (I used 2 tablespoons + have a high tolerance for spice)
- 1/2 bell pepper, seeded and minced (optional)
- 2 cherry peppers, seeded and minced (optional - spicy!)
Mince bell pepper and cherry peppers (you can use the food processor for this if you're lazy like me) and set aside. Add all other ingredients to food processor and blend to desired consistency. Top with pepper mixture and serve!