My husband makes pretty much the best hummus in the history of ever. Any time there’s a party or some sort of family get together, it is specially requested (especially if my mother or sister have anything to do with it).
I keep telling him he needs to bottle that stuff up and sell it, but he has absolutely no interest in the effort it would take. So I did the next best thing. I made him teach me how to make it. And since I love you so much, I’m showing you how to do it too!
- 1 can of chickpeas
- 1/2 teaspoon of salt
- 1 teaspoon of garlic powder
- 2 tablespoons of lemon juice
- 1/2 cup of olive oil
It’s actually insanely simple. First, rinse and drain the chickpeas. Next, skin them. Yeah. You heard me. It’s kind of tedious and sucky, but it doesn’t take that long and makes a huge difference in the consistency of your hummus. It’s a gazillion times smoother and creamier if you take the little bit of time to skin those beans. If you’re lazy, by all means skip this step. You’ll still end up with the most delicious homemade hummus ever.
Of course, you can add other things if you’re feeling it. Tahini, sriracha or roasted peppers would all be delicious additions if you feel like getting fancy. In fact, as long as our mommas aren’t going to be eating it, my husband usually adds sriracha. If you’re not feeling fancy, or if you just don’t have any other ingredients, I promise you this is delicious enough on its own.
Lately, I’ve been eating it pretty much every day. My favorite way has been on our homemade tortillas, but it’s also delicious on its own with veggies or mixed in with a hard boiled egg for a healthier version of egg salad. My husband also whisks in extra oil from time to time to make a really tasty salad dressing.
We’re a little obsessed.
What’s your favorite kind of hummus?
Also, if you haven’t entered to win a $50 e-gift card to The Children’s Place, head over to yesterday’s post and get yourself in the running!