The Only Hummus Recipe You'll Ever Need
This hummus recipe will change the way you snack this summer, and is a classic go-to for all of your entertaining needs.
Hi everyone, how’s your week going so far? We are in the thick of end-of-school-year recitals, celebrations and graduations (sniff), much to my utter disbelief. Does anyone else feel personally victimized by the passage of time? Sigh. Atleast the weather is finally warm enough for farmstand strawberries and (hopefully) some time at the town pool this weekend. The kids will be home full-time with me in just a few short weeks, so I’m already doing some mental prep about the foods I’ll need to have on hand for meals and snacks alike. If your kids are anything like mine, they need to be fed constantly and quickly, OR ELSE.
Because of our looser schedules and fun-packed days, I have less time to myself than usual, so it’s crucial for me to prep easy, portable snacks to bring to the pool, beach or park, packing in camp lunchboxes, and/or for setting out for impromptu entertaining. While I do give my kids some packaged snacks (we love kid sized MacroBars, Lesser Evil Popcorn and Hippeas), I try and keep things wholesome and fresh whenever possible. While it may seem simple and obvious, one of my summer (er, year round) MVPs is homemade hummus. I almost always have the ingredients on hand, it’s healthy (gluten free, vegan, high in protein and fiber), forgiving and adaptable. It’s great slathered on a sandwich with fresh veggies and tempeh bacon, or on its own with crudite and whole grain pita bread.
Hummus is also one of those foods that is so much better homemade; like, night and day difference in both texture and flavor to what you’re used to buying at the store. No matter what your cooking skills are like, you’re going to be able to pull this off and will be forever ruined for store-bought hummus.
As a chef and perfectionist, I have a tendency to overthink the kind of recipes I create here and for my clients, thinking they need to be special or totally unique. While there’s a time and place for that kind of thing, I’m reminded that the recipes I use the most often are the simplest, least intimidating ones. “Foundational recipes”, as I like to call them, are the most useful tools in your health journey. It can be overwhelming to completely overhaul your breakfasts, lunches or dinners. Why not start small with something that will encourage healthier snacking? It’s no secret that we all need to be eating fewer ultra processed foods (UPFs), but it’s hard to ignore the convenience of these things, especially if you’re working full-time or feeding kids (or, in some cases, both!). Unfortunately, the convenience of these UPFs comes at a very high cost and are essentially destroying the our collective health. I want to give you tools to take baby steps toward a healthier future, and build on your confidence to make these tweaks in your kitchen in favor of wholesome, fresh, homemade food. That’s where this hummus recipe comes in - it’s a step in the right direction toward a healthier you, and a staple you can depend on for years to come.
Hummus has some incredible health benefits that you can feel good about eating and serving to your family: chickpeas are high in dietary fiber, calcium and magnesium, and provide a hefty dose of protein (the chickpeas alone in this recipe contain 30 grams of protein). They’re known to help with better digestion and are linked with lower cholesterol, decreased cancer risk, improved blood sugar control, stronger bones and improved brain health. Tahini is rich in iron and calcium, contains antioxidants high in anti-inflammatory properties and contains minerals and healthy fats to promote collagen production, for healthier, more youthful looking skin.
Paid subscribers: below the recipe, check out my ingredient brand recommendations, serving suggestions and a simple hack to boost the protein content in your hummus.
Classic Homemade Hummus
By Lauren Kretzer
Serves 8
Ingredients:
2 cups canned or well-cooked chickpeas, drained and rinsed
¼ cup smooth/runny tahini (preferably at room temperature)
¼ cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 large garlic clove
1 tsp salt
½ tsp ground cumin
¼ - ½ cup ice water, depending on desired consistency
Instructions:
In the bowl of a food processor, add the chickpeas, tahini, olive oil, lemon juice, garlic, salt and cumin. Begin to process, adding ice water gradually until desired consistency is reached. Process until very smooth, for about 1 minute.
Taste and adjust seasoning, adding more salt, lemon juice, garlic and/or cumin as needed. Process again to combine any additional seasonings. Transfer to a shallow bowl to serve, or store refrigerated in an airtight container for up to one week.
