Hummus is ridiculously easy to make. So much so that it’s embarrassing how frequently I buy store-bought brands. I think it’s because store-bought brands don’t taste terrible, and in fact, actually taste pretty good for the most part. Sabra is definitely one of my favorites – their roasted pine nut hummus is the best. But I’m trying to make an effort to eat homemade as often as possible, which is where this recipe comes in.
Black Olive Hummus
Adapted from The Cook’s Illustrated Cookbook
- 1/4 cup water
- 3 tbsp lemon juice (about 1 lemon)
- 6 tbsp tahini
- 2 tbsp olive oil
- 1 15-oz can chickpeas, drained
- 1/2 tsp salt
- 1/4 tsp ground cumin
- Pinch cayenne pepper
- Optional: handful oil-cured black olives, pitted
- Combine water, lemon juice, tahini, and olive oil in a small bowl until mixture is smooth and uniform and set aside.
- Process chickpeas, salt, cumin, cayenne pepper, and olives in food processor until almost fully ground. Scrape down bowl with rubber spatula.
- With machine running, add lemon juice mixture in steady stream and continue to process until hummus is smooth and creamy.
- Store in airtight container in refrigerator for up to 5 days.
Man, this stuff is good. This is a great basic recipe for hummus – it’s incredibly versatile and I can’t wait to experiment more with it. I threw in about 6 olives, and that was plenty for me – next time, I’ll cut the salt since the olives are already so salty.