Keith Young

Homemade Hummus

Preparation info
  • Makes about

    2

    cups
    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Cooking with the Firehouse Chef: The Food that Fuels New York’s Bravest
Cooking with the Firehouse Chef

By Keith Young

Published 2005

  • About

My wife can eat this entire recipe in one sitting as a meal with some fresh raw veggies or good tortilla chips. Use it as a sandwich spread, as in Beth’s California Pita Sandwich with Hummus, or as a dip. This recipe is basic; you can create your own flavorful variations—or try Beth’s favorite, below.

Ingredients

  • 1 (15½-ounce) can chickpeas, drained, ¼ cup juice reserved
  • ¼

Method

In a food processor or blender, combine the chickpeas and reserved juice, oil, lemon juice, garlic, salt, cumin, and pepper and pulse on low speed until thoroughly mixed, then blend on high speed for about 1 minute. Taste to make sure the hummus is smooth and flavorful. If necessary, adjust the seasonings with more salt, pepper, and/or lemon juice. You can eat it immediately or chill it in the