I know I’ve done something right as a mom when my 15-year-old tries multiple times to make her own version of hummus just the way she likes it, and keeps on trying until she gets it just right. Once she did, she wrote it down in my recipe notebook!
Let’s start with the fact that this hummus is made with a mortar and pestle. Eve doesn’t like the silky-smooth texture as much as she likes a more authentic lumpy texture. This recipe has the added benefit of requiring no power tools to make. That’s my girl! She’s a smart one, she is.
I really like it, too. Sometimes hummus can be too garlicky, too tahini-y, or too dry or wet. This one has a really lovely taste and is just right.
- 1 15-ounce can organic chickpeas
- 1 Tablespoon tahini
- 1 large clove garlic
- 2–3 Tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ cup juice from chickpeas
- 1 Tablespoon olive oil
- Olive oil and paprika (preferably smoked paprika!) for garnish (optional)
- Drain the can of chickpeas, but reserve the juice.
- Mash up the chickpeas using a mortar and pestle (You probably can’t mash them all at once unless you have a giant mortar and pestle, so do them in small bits, But don’t worry—it doesn’t take long.)
- Put the mashed chickpeas in a bowl and add the other ingredients and mix.
- Garnish if you’d like. Otherwise just eat it!