Hummus is one of those things. You can’t just like it. Because if you like it, you love it. That’s just how hummus is. I haven’t made my own in well over a year. This is sad. While there are a few store-bought hummuses (I almost typed “hummi”) I really like, making it at home is so simple. There’s really no excuse. The food processor does all the work, and then you get to feel all accomplished for just throwing a bunch of ingredients together and blending.

thick hummus

There are sooo many different types of hummus. First you have all the different beans. Black bean hummus, white bean hummus, edamame hummus, and sometimes lentil hummus if you’re a fancy vegan. Then you have all the different flavors. Super garlicky hummus, chipotle hummus, roasted red bell pepper hummus, sun-dried tomato and basil hummus. Then you have all the other variations like low-fat hummus (not a fan), raw hummus (delicious), and plenty of others. Sometimes we forget about basic hummus. Just, like, plain ol’ hummus, you know? I feel like it’s been nudged to the side of the shelf a little bit.

This hummus is plain. Very plain. But it’s creamy. And it’s thick, hence the name. And I don’t mean plain in a bad way. I mean it in a positive less-is-more kind of way. Like that really pretty friend of yours who never has to wear makeup and still looks better than everyone else. We all have one of those, right? This hummus is your pretty friend. Don’t hate on her. She can’t help it that she’s pretty, or in this case, tastes good.

hummus close upINGREDIENTS:

2 cans garbanzo beans, drained and rinsed

3 tablespoons raw tahini

1 tablespoon olive oil

1/4 cup freshly squeezed lemon juice

1 teaspoon sea salt

1-3 cloves garlic

1 tablespoon nutritional yeast (totally optional)

PROCEDURE:

Place all ingredients in a food processor and blend until smooth! You’ll most likely need to stop blending a few times to scrape down the sides.

Transfer to a bowl or an airtight container and drizzle with a little bit of olive oil. Store in the refrigerator. It’s best to eat it within 3-5 days, but you can push it to a week if you’re a rebel.

Makes 8-10 servings.

hummus aerial view

I’m about to bring this to a small dinner party with a few friends. I don’t care how cliché it is for the health-nut to bring hummus to the potluck. Power to the hummus lovers! We’re here to feed the rest of the party some plant-based protein and healthy fats. Amen to that. Hope you all are enjoying your holiday parties. Happy (and healthy) bellies to all!