Easy Homemade Hummus

Prep & Cook Instructions

1. Drain chickpeas into a small colander set over a bowl to separate the liquid. Measure 2 Tbsp. chickpea liquid and add it to a high speed blender or food processor; discard remaining chickpea liquid. 
2. Add the drained chickpeas and remaining ingredients to the blender. Blend or process about 4 minutes until very smooth, scraping down the sides with a spatula, as needed. To adjust consistency of thick hummus, add up to 1 Tbsp. more stock. 
3. Season to taste with salt. To serve, smear hummus on a plate or platter and top, as desired.  Try the Chopped Greek Salad, below.

Chopped Greek Salad Topping:  Toss together 1 cup quartered cherry tomatoes, 1 cup diced cucumber, 1 Tbsp. red wine vinegar or fresh lemon juice, 1 Tbsp. olive oil, 1 Tbsp. minced red onion, 1 Tbsp. packed chopped fresh mint, 1/2 tsp. kosher salt and 1/8 tsp. black pepper. Set aside at least 15 minutes for flavors to meld before serving.  Stir in 1/3 cup crumbled feta before spooning over hummus. 

TIPS:

• Hummus can be made ahead. Refrigerate in airtight container up to 4 days. 
• Recipe may be doubled.
• Excellent with other toppings too, such as a dusting of spice (paprika, sumac, za’atar or Aleppo pepper), a sprinkle of herbs (parsley, mint or basil), olives, pomegranate seeds, finely grated orange zest or toasted pinenuts.