Alright. Everyone needs to know how to make hummus.
I can’t tell you how easy it is and yet, so many of us just pick up ready-made hummus from the store every time (I’m guilty). Save the money and make homemade hummus! You can even make different variations by adding an assortment of spices. Pass the hot sauce and pita please!
Swaying a little bit from the normal post, I decided to pull back from my shot to show you how I set this photo up. To tell you the truth, I’ve been saving this post for a rainy day. I actually made/took this a few weeks ago before I taught my food photography class. Since taking this photo of our sunroom, it has changed so much! I’ll have to snap some photos of the sunroom and show you what I did with it! It’s my little studio now. I’m in love. 🙂
Okay, so here we go…
It’s a pretty simple set up. And again, please excuse the mess. Trust me, it’s come a long way since I took these photos. I digress…
…but would you look at these windows! Hello, gorgeous light.
I no longer have to take all of my food and props outside to take photos. Inside is the best. Just saying.
adapted from About
- 1 (15 ounce) can chickpeas (garbanzo beans)
- 1/4 cup liquid from chickpeas can
- juice from one lemon
- 1 1/2 tablespoons tahini
- 2 small garlic cloves, finely minced (or grated with a zester)
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- (optional) dash of paprika
- Drain the can of chickpeas, setting aside the extra liquid. Rinse the chickpeas.
- In a blender (I use a Blendtec), purée the chickpeas, lemon juice, tahini, garlic, salt and olive oil until smooth. Add in just enough of the extra liquid from the can to make it a thick and smooth consistency.
- Spoon into a bowl.
- Drizzle with a little extra olive oil and sprinkle with the paprika.
- Serve with your favorite chips or vegetables.
Note: Our favorite way to enjoy hummus is in a whole wheat pita pocket, filled with lettuce, tomato and grilled chicken!