Homemade hummus is so ridiculously simple to make that I’m not sure I’ll go back to store-bought again. What it isn’t is any cheaper – by the time you factor in the cost of the chickpeas, tahini, lemon, garlic, and olive oil, you’re looking at about the same cost as store bought. Of course, many people would frown upon using canned chickpeas (insisting that real hummus is truly made with dried chickpeas, that are soaked and then cooked). I, however, am not one of those frowny people. Ain’t nobody got time for that. Canned chickpeas work out just fine, and taste great.
Here, I started with a classic blender hummus, and then flavored it up with ranch dressing spices. Ranch hummus! I also topped it with some sunflower seeds for a little bit of crunch.
- Juice of 1 lemon
- 1 can (15.5 ounces) chickpeas, drained (reserve 6 tablespoons liquid from can)
- 1/4 cup tahini
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- 2 tablespoons ice water, plus additional if needed
- Sunflower seeds, for garnish
- In blender or food processor, place lemon juice, chickpeas and their liquid, tahini, and herbs and spices. Blend 1 minute or until very well combined. With blender running, drizzle in ice water. If a thinner consistency is desired, blend in additional water, 1 tablespoon at a time, until desired consistency is reached. Garnish with sunflower seeds.