Hummus is a staple in our refrigerator. I add it to salads, use as a dip and spread on sandwiches. I love to make a large tub of it at the beginning of the week. It still only lasts about 4 days between 3 adults.
My secret to the best hummus has to do with tahini. I add more tahini than usual AND only use the best (literally the BEST) tahini. This might sounds a bit crazy but I’ve turned into a tahini snob. I use tahini daily from hummus to salad dressing, I seriously love it. So believe me when I say I’ve tried so many types and this wins the prize by FAR. (It’s also easy to pour which is not something I have found with other brands.)
Another key element to making your own hummus is how you blend it. I use a food processor. You can also use a high speed blender, but for me the food processor does a better job.
Hummus is really easy to change up. For this reason, I provided an “additional add ins” section to the recipe.
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