Back when we first started this blog, we posted a hummus recipe that we used every now and then. Welp, times have changed! I (Whitney) have a full time job and I like to take my lunch to work. Every Sunday afternoon I make a batch of hummus and take it to work on sandwiches (or with carrots if I’m watching carbs ) throughout the week. It’s super cheap, healthy, and travels well. After making many batches of this stuff, I’ve become somewhat of a hummus snob. I like my hummus to be smooth and creamy. I like to taste the lemon, garlic, and whatever herb is used. How I use the hummus will dictate the consistancy. I like a bit more firm hummus if I’m using it as the star of a sandwich, but I like more of a creamy thin hummus when I’m dipping with pita chips. Anyhow, here is the recipe I make every weekend. Meet the starting lineup:

Ingredients:

15-oz. can organic garbanzo beans, drained and rinsed

1 large clove (or two small cloves) garlic, minced

2 tablespoons tahini

1 lemon, juiced

1/4 cup (give or take a bit) extra virgin olive oil

1/2 cup fresh herbs, chopped (whatever you have around, flat leaf parsley, cilantro, basil, etc.)

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

Preparation:

Combine all ingredients in a food processor until smooth. If needed, add more 1-2 more tablespoons of olive oil until desired consistency is reached. This is a very basic recipe, but the flavor possibilities are endless. Try adding ingredients like roasted red peppers, pine nuts, cayenne pepper, jalapeño, and more. The sky is the limit!

The Newlywed Chefs

We’re St. Louis food bloggers who love to cook! Join us on our culinary adventures as we keep a fresh outlook on life, love, and food.