I always used to buy my hummus. “Why take the time and dirty extra dishes when I could just get a perfectly delicious pack of hummus from my pals at Trader Joe’s?” I thought. Also, I didn’t have a food processor (like, HOW did I live without a food processor for so long?) and any attempt at making hummus in my industrial-strength blender was a maj fail. You can only scrape down the sides so any times before you throw in the towel on the homemade blender hummus.
Anyway, when Jeff and I moved to Singapore, I experienced a bit of sticker shock whilst grocery shopping. I’m sorry, I will not pay $10 for grocery store hummus unless it comes with a side of diamonds. Or puppies. Or it’s that gallon-sized tub from Costco. And to my knowledge, it doesn’t and it’s not. So. I started making my own weekly batch of hummus as part of my Sunday meal prep; I’m never going back to store bought hummus (sorry TJ’s, I still love you though).
Obviously, the best part of DIY hummus is you can customize it to exactly what you want. I typically keep it pretty traditional: garlic, lemon, tahini, olive oil, salt and pepper. But this week, I decided to throw in some egyptian dukkah spice I got from a little specialty market across the street.
If you’re not familiar with dukkah, it’s a savory blend of sesame seeds, hazelnuts, cumin and coriander, and, in my experience, goes great with almost any sort of protein, roasted veggies, salads, hummus…pretty much everything. I highly recommend adding dukkah to your spice cabinet if you haven’t already.
Makes 4 servings
Total time: 5 minutes
1-15 ounce can chickpeas, liquid (aquafaba) reserved
1 large clove garlic, roughly chopped
1 tablespoon olive oil, plus more for drizzling
1/4 cup tahini
Juice of 1 lemon
1 tablespoon dukkah seasoning, plus more for topping
Salt and pepper, to taste
1. In a food processor, combine chickpeas, garlic, olive oil, tahini, lemon juice. Blend on high, adding aquafaba one tablespoon at a time until hummus is creamy, about 45 seconds. Add dukkah, salt and pepper and blend for 10 second.
2. Serve hummus with a drizzle of olive oil, a sprinkle of extra dukkah and lots of veggies!
Note: I ended up using about 2 tablespoons of aquafaba. Depending on how thick or thin, you like your hummus, you may need more or less.