True story…I hadn’t tried hummus until a few years ago. My sister-in-law is a vegan, and once she moved to the great Pacific Northwest, she would occasionally bring hummus and veggies as an appetizer to family gatherings, etc.Hummus / The Grateful Girl Cooks!

Since I am definitely NOT one to leave a good-looking appetizer untouched (snicker, snicker), I found myself loving the various flavors of store-bought hummus.  I decided to try and make some myself. That way, I could know exactly what was in the food, and I figured if I made it myself it would be cheaper (in the long run) than buying it.

I began searching for a tasty recipe to make and came across this one by TV chef, Ina Garten. The way I figured it was, if she was a caterer AND a famous cook/celebrity, surely she must do hummus “right”. So I tried her recipe and tweaked it just a bit to my liking and have made it ever since then, just like this!

Hummus / The Grateful Girl Cooks!
This classic hummus is great, served with veggies, pita chips, or warm homemade pitas (the recipe for Homemade Pitas is here on my blog: Pita Bread DIY. )

Sure hope you will give this delicious hummus recipe a try… it’s amazing!

Hummus / The Grateful Girl Cooks!

Hummus / The Grateful Girl Cooks!Recipe Adapted From:

This creamy garlic hummus will be a great appetizer, served with pita chips, or as an accompaniment to a vegetable platter.
Category: Appetizer
Author: JB at The Grateful Girl Cooks!
  • 4 garlic cloves , minced (I use minced garlic, straight out of a jar)
  • 2 cups canned chickpeas (garbanzo beans), drained (liquid reserved)
  • 1 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1/3 cup Tahini (sesame paste, can be found in most grocery stores or specialty stores)
  • 6 TBSP freshly squeezed lemon juice (2 lemons)
  • 2 TBSP water (or reserved liquid from chickpeas)
  • 8 dashes hot sauce (I used a Louisiana-style hot sauce...your choice)
  • 2-3 TBSP olive oil (to drizzle into hummus)
To Garnish the Finished Hummus:
  • Additional olive oil (optional)
  • Paprika (optional)
  • Minced garlic (optional)
  1. Fit a food processor with steel blade. Add all ingredients (except olive oil and garnish ingredients) to processor and process until hummus is coarsely pureed. Then slowly drizzle in the 2-3 TBSP of olive oil a little at a time, until hummus reaches desired consistency (you may or may not have to add the entire amount). Taste for seasoning, and add more salt, etc. as desired.
  2. Before serving (either chilled or at room temp): I drizzle a small amount of olive oil over top, then sprinkle a touch of paprika, followed by additional minced garlic into the middle of the top of the hummus (you know...just to make it "pretty". Keep hummus refrigerated. That's it! Enjoy!
Recipe Notes
You can also purchase dried chickpeas (garbanzo beans) to use- I do this all the time. Put the equivalent of 2 cans of beans (yeah, I "guess-timate") in a bowl of water and let sit overnight (this slightly rehydrates them and begins softening them). Then place them in a saucepan filled with water and cook them for approx. one hour on medium-high, till tender. Then add to recipe and proceed with directions.





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