Such was the case when Doug and I bought a small tub of roasted garlic and spinach hummus the other day at the grocery store. We opened it up as we stood around the grill, excited to taste the unusual flavor. It didn’t take us long to realize that it was the most bland, boring hummus we had ever tasted. It didn’t seem to have garlic OR spinach—not even salt. Needless to say, the hummus went straight into the garbage, and we wrote off the brand as having the worst hummus ever.
My gal Rae came to our rescue the next weekend after hearing about the debacle, making us two (yes!) different batches of homemade hummus. The aggressive lemon flavor of the first batch was remedied in the second round with the addition of garlic and some Tabasco sauce. Yup, this hummus is pretty stellar, and you can customize it with anything you want, from spinach to roasted red peppers. And did I mention how cheap it is to make? Yeah, that stuff they call hummus at the grocery store? Don’t even touch it.
Tone down the garlic by adding a few less cloves, or amp up the acidity with additional lemon juice. You can find tahini paste—a paste made from sesame seeds—in the ethnic aisle of most supermarkets. Click here to download a printable copy of this recipe!
¼ c. water and as needed
2 cans of chickpeas, drained and rinsed
½ c. tahini paste
1½ tsp. kosher salt
¼ tsp. pepper
5 garlic cloves, smashed and cut into small pieces
½ c. olive oil
Juice of up to 4 lemons
1-2 dashes Tabasco sauce, or your favorite hot sauce.
Paprika for sprinkling
Add the water to your food processor followed by the chickpeas, tahini paste, salt, pepper, garlic cloves, and the juice of 2 lemons. Process the ingredients while slowing pouring in the olive oil through the food processor’s lid. Process until everything is smooth and creamy. Season to taste with additional lemon juice, Tabasco sauce, and salt, processing after each addition to combine. Transfer the hummus to a serving bowl and serve with fresh veggies or pita chips.