Brenda’s Go-To Hummus Recipe

I’ve been making hummus for over five years, and this is what’s worked best for me.

For a smooth, creamy texture, have your ingredients at room temperature before blending.

Base Ingredients:

• ½ cup tahini

• 1 teaspoon salt

• 1 teaspoon cumin

• Juice of 2 lemons (1/2 cup)

• 1 (15oz) can chickpeas, rinsed and drained

• Olive oil (for blending)

• Water as needed (for a smoother consistency)

• Add favorite flavor variations (see suggestions below)

Favorite Hummus Flavors:

• Chipotle Peppers in Adobo Sauce: Add ½ can

• Roasted Bell Peppers: Use a mix of red, yellow, and orange peppers

• Roasted garlic: Use 1-3 heads, roasted whole, depending upon how strong you want the flavor

• Cilantro: Add generously. Leave some chopped and add at the end.

• Parsley: Same as cilantro, leave some chopped and add for color and texture

• Green onions: Adds a mild taste

• Beets: Slightly sweet and earthy

• Black beans: Add 1 (15oz can) rinsed and drained

Instructions:

1. If roasting bell peppers (optional): Coat with a pinch of salt and avocado oil. Roast at 400 degrees F for about thirty minutes or until softened and slightly charred. Allow to cool before adding to the blender.

2. Add all ingredients to blender, except water and olive oil.

3. While blending, slowly drizzle in olive oil.

4. Add water a little at a time until you reach your desired consistency.

5. Taste and adjust to preference. You may want to add more water, lemon juice or spices depending on the flavor.

Notes:

• Hummus will thicken as it sits in the fridge.

• Add water gradually to avoid making it too thin.

• Enjoy hummus as a dip with fresh veggies, spread on toast, or as a salad topper. It also pairs well with roasted veggies, wraps, crackers, and pita bread.

My go-to Chipotle Peppers from the market