Encouraging My Addiction

Wait. You have an addiction?

Why yes.

I first wrote about it here when I shared the recipe for Greek Chicken Nachos. In that post, I confessed my {recently discovered} love for chickpeas. I also mentioned that I had not yet found a hummus recipe that was up to par with the one I loved at Zoe’s Kitchen.

Last week, I decided to go on some sort of motivational program (otherwise known as exercising & dieting) with my sister. One of my rules is that I can only eat fruit, yogurt, veggies, & hummus between meals. It was necessary that I have a good recipe for hummus in order for this to work and be enjoyable.

After looking at many different hummus recipes, I decided to create one with own specific measurements. I usually eat it slightly warm with carrot sticks. But it’s also good with green pepper strips, warm pita bread, bagels, etc. In fact, the other day, we ate grilled chicken sandwiches with tomato & bacon and we used this hummus as our spread.

So, as you can see, there are many uses for hummus. Which might help explain my addiction. At least a little.

I’ve installed a new little program called ZipList. It makes it easy for you to print out my recipes. I haven’t changed all my recipes over to it, but starting with this one, I’m planning to do all my future recipes like this. When I was printing out recipes for my recipe binder, I realized what a pain it was to print out recipes from my blog (whoops!), so hopefully this will make things easier for you. And me. Let me know how you like it!

 

 

Classic Hummus

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: about 3 1/2 cups

Classic Hummus - perfect for afternoon snacking!

Ingredients

  • 2 cans (15.5 oz each) chickpeas/garbanzo beans - reserve liquid from 1 can
  • 1 1/2 tsp minced garlic
  • 5 Tblsp lemon juice
  • 4 Tblsp tahini
  • 2 tsp salt
  • black pepper to taste
  • 2-4 Tblsp olive oil (depending on how thick you want your hummus)

Instructions

  1. Pour all ingredients into a blender.
  2. Blend on high until you achieve a smooth consistency.
  3. Serve warm with pita bread or fresh veggies.
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30 comments

  1. Abby says:

    I am so glad you have zip list now. I use it all the time for keeping my recipes and making grocery lists. For the first time a couple of weeks ago I tried hummus and did not like it and so I wanted to try and make it on my own to see if it tastes better homemade, so I am glad you posted the recipe

  2. Christa says:

    So glad ziplist is helpful for you! Let me know if you like the hummus. I suppose it might be an acquired taste…I guess I’ve definitely acquired it. ;)

  3. Christa says:

    I found mine at Harris Teeter right by the peanut butter. If you don’t see it there, it might be in an “international aisle.”
    I have seen hummus recipes without tahini…I’ve just never tried them.

  4. Cora says:

    This is delicious! Thank you for sharing this today. And yeah, I am printing your recipe right now and can’t wait to make this AND share to the family.

  5. Cora says:

    Hahaha! Christa, I made this Sunday afternoon, so excited that I used TBsp instead of TSp of salt. My lil helper in the kitchen wanted to help and that’s how I missed it. Then I was in a hurry to eat it that while it was in the blender, i tried to stir it while the machine was on and it splattered in my face and clothes, LOL! I added some more canned garbanzo beans and we’ve been eating like a side dish so it won’t be too salty. Anyways, I have been sharing the recipe to my coworkers and they are very excited to make it. :) I will give it another try when we get to finish the first batch.

  6. Joi says:

    This is a great hummus recipe – turns out perfect every time. Someone mentioned substitutions for hummus in recipes.. I’ve found that good old plain peanut butter works great! You can actually experiment with Cashew butter, sunflower butter, etc – but I think PB or Tahini are the best.

    Also, Cannellini beans are fun to use in hummus recipes. They require a little tinkering with the other ingredients, though, because they make a creamier consistency.

    Great recipe, it’s become one of my go-to hummus recipes!

  7. Brent says:

    This was awesome. I kept the processor running for a while to cream it real good and added a couple of shakes of cumin. Perfect. Thank you. My go to from now on.

  8. Danielle says:

    Wow what a great recipe! Like yourself, my husband and I became addicted to the hummus from Zoe’s Kitchen. After we made 4 trips to Zoe’s in a single week I decided so start looking for a suitable substitute to the restaurants recipe. It was also my first time making hummus on my own. This recipe is terrific, it’s fool proof, makes plenty and turns out great every time. A BIG THANK YOU from the Browns! =)

  9. Christa says:

    YEA!!!! I’m so, SOO glad you like it, Danielle! That makes me incredibly happy to see someone else’s hummus void fulfilled. :D

  10. Christa says:

    Hmmm…I’m not sure – I’ve never had it last long enough to go bad. ;)
    But I’m going to guess you should eat it within 7 days of making. Hope you enjoy it, Brittany!

  11. QueenOfChile says:

    I love this recipe! More importantly, my picky 2 year old loves it, too! He fell in love with Zoes hummus, but his hummus habit was starting to get expensive! I tried some other recipes, but he would shout “DAT NOT ZOE HUMMUS!” But now that I’ve found your delicious recipe, he shouts “YUMMY ZOE HUMMY!” If that’s not a ringing endorsement, I don’t know what is! :)

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