There are many reasons to eat hummus. At least ten, in fact. Natalie Portman eats her own weight in hummus every day. But the most important reason to eat hummus is that it’s just damn delicious. Scoop it up with pita, spread it on a baguette, dip your carrot sticks in it, eat it with a spoon–it’s all good. And once you’ve made it at home you’ll never buy it from a shop again.
This recipe has exactly two steps:
- Whiz the ingredients in a food processor.
- Eat the resulting deliciousness.
The amounts here are very malleable. Love your sesame paste? Add more tahini1. Prefer it thinner? Add more liquid. Feeding more than two people? Double or treble everything. It’s completely customizable. And if you want to take it to the next level, use leftover chickpeas you’ve cooked yourself2 (about 250g of cooked chickpeas for this recipe).
If you’ve never made hummus at home or even tasted it, please give this recipe a shot. A word of warning, though–you may find you’ve something in common with Ms. Portman.
1Don’t let anyone tell you the tahini is optional–it’s not. Â If you don’t like tahini or are allergic, leave it out but don’t call it hummus. Throw in some chopped fresh rosemary and call it an Italian chickpea spread.
2Honestly, if you’ve never cooked chickpeas from dried  you’re in for a real treat. They’re a revelation.
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