Creamy Hummus

October 20, 2006 at 4:37 am 11 comments

Ok, yes…I’m addicted to Vive Le Vegan. It’s so great! I made this tonight to dip some chips in…and it’s completely addicting. After I looked at the recipe again, I realized I forgot the tahini (kind of an important thing!) and it was STILL great. Don’t EVER buy hummus from the store again…this is the best recipe I’ve found!

2 cups cooked chickpeas (canned is ok, soaking your own is best)
3.5 – 5 T freshly squeezed lemon juice (adjust to taste)
2-3 T tahini
2 T extra-virgin olive oil
1 small to medium garlic clove
1/2 t toasted sesame oil
1/2 t sea salt
3-4 T water (or less/more as desired)
Freshly ground pepper to taste

In a blender or food processor, combine all the ingredients and puree until smooth, adding a little water at first, then more if desired to thin it. Scrape down sides of bowl several times throughout and puree again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. Serve in a large bowl, drizzled with extra-virgin olive oil.

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Entry filed under: Appetizer, Hummus, Most Requested.

Easy Pleasin’ Oat Bars Green Curry Revisited

11 Comments Add your own

  • 1. A JoyFull Life  |  October 20, 2006 at 5:04 am

    I LOVE hummus!!!!!

    Reply
  • 2. Danielle  |  October 20, 2006 at 4:56 pm

    Hmmm, I love hummus. I made some this week, and my recipe is a lot like yours, only it include cilantro. So tasty! I’ll have to try making your Oat Bar in the post below!

    Reply
  • 3. Gavrielah  |  October 20, 2006 at 7:32 pm

    I am soooo making this to take to my synagoge this week! Yum!

    Reply
  • 4. km  |  October 20, 2006 at 9:54 pm

    Ooohh…that’s awesome. I love hummus but hadn’t found a recipe yet for it. You rock!

    Reply
  • 5. angela  |  October 23, 2006 at 7:20 pm

    Thanks for all the yummy recipies. I love hummus so I can’t wait to try this recipe. 🙂

    Reply
  • 6. Sarah R  |  October 23, 2006 at 10:37 pm

    OOO…will have to try. Most recipes we have use canned chick peas and I hate canned chick peas. Even Randy’s recipe from his middle eastern friend, written in Arabic from his mama – uses CANNED chick peas. what’s up with that?

    Reply
  • 7. ThatBobbieGirl  |  October 26, 2006 at 3:33 am

    This is quite like my hummus recipe — I can’t stand tahini, and prefer toasted sesame oil in mine as well. Much more flavorful!

    Reply
  • 8. AIMEE  |  June 4, 2007 at 5:10 pm

    we are having a holistic moms network potluck tonight so i am going to bring along some of this hummus!
    i have always bought mine but had some homemade hummus recently at a local mediterranean restaurant and it was spectacular. i could never eat the store-bought stuff again!
    this looks like a good recipe!

    Reply
  • 9. Michele  |  January 7, 2008 at 6:56 pm

    Just made this yummy hummus
    I will never buy again from store
    I added more garlic and lemon yummy
    Thanks sooo much!!!!!

    Reply
  • 10. Creamy Cucumber Soup « Happy Foody  |  February 5, 2008 at 1:50 am

    […] This is a refreshing, raw soup with a savory flavor. I served it up with sprouted bread topped with hummus. This recipe makes quite a bit…3-4 cups (full blender)…so if it’s just you, you […]

    Reply
  • 11. ana  |  February 11, 2008 at 5:53 pm

    Hi!
    congratulations for your blog! ever since i found it, i became a regular visitor!!!!I am vegetarian and love to cook!!!

    try to add some nori seedweed to the blending! gives a wonderful sea tast to it!!!!

    Reply

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