Over the years I have made many batches of hummus, but there’s one I make all the time. And so for our first Vegan MoFo 2013 hummus recipe what better place to start than the one I make all the time?
This is my “House Hummus”. I’ve taken it to my gluten-free bread baking classes, dinner parties, potlucks, and barbecues.
It’s really bright and lemony, a little bit spicy, and the tahini / olive oil combination makes it really smooth and gives it a creamy mouthfeel.
I’ve included aleppo pepper, a mild Arabic pepper that is not too hot, a bit salty and a bit sweet. If you can’t find it, feel free to sub in some dried red chili flakes, or leave it out if you’re not inclined towards too much spicy heat.
A word to the wise: if you just make a batch of homemade hummus, it tends to look like this… delicious but about as attractive as dirt:
But if you put some toppings on it, you can get a pretty dish — I tend to use something from the recipe because I know the flavours will work, and it gives people a hint as to what’s inside:
If you need a “safety hummus”, this is the place to start. It always works out for me. And I hope it gets you excited for all the hummus variations to come!
Like maybe this one on the right? …
KitchenOperas House Hummus
- 2 cans (300g/10 oz.) chickpeas, drained
- the juice and zest of 2 lemons
- 3 garlic cloves, peeled
- 1/2 tsp. sea salt
- 3 Tbsp. tahini
- 2 Tbsp. olive oil
- 1 Tbsp. aleppo pepper (or 1-2 tsp. dried red chili flakes)
- 1/4-1/2 tsp. cayenne pepper
Place all ingredients in a food processor and blitz until smooth (you may need to pause and scrape down the sides).
Eat with great delight!
Kitchen Operas 
Yum! Looks delish! This is just like the recipe I make. The only difference is that I put sumac or paprika or cumin on top. I have many friends who don’t like spicy food.
Mmmmm, I often use paprika when I’m serving hummus to non-spicy friends 🙂
Sumac is a great idea — that would make it lemony!
Eat with delight. That’s what I most often do with hummus! Sounds fantastic.
Mouthwatering.