A couple years ago, Dan and I started making hummus from scratch. Until then, we’d mostly had the store-bought kind, which is good but definitely not as good as homemade hummus. We follow this hummus recipe by Joanne and Adam Gallagher of Inspired Taste. It’s worth the effort — trust me.
For a light, easy dinner option, we’ll cut up a bunch of veggies, like carrots, celery, red and yellow peppers, open a box of crackers (we like Triscuit’s cracked pepper & olive oil crackers with hummus) and make a batch of this hummus to share. Also, we like to drizzle herb-infused olive oil on top (like Joanne and Adam mentioned in this video). I recommend topping your hummus with flavored olive oil if you have any kicking around the house.
A tip for buying tahini: We’ve noticed that not all grocery stores carry tahini, and if they do, it’s generally found in the Asian food section or, sometimes, by the peanut butter. Tahini, which is just ground sesame seeds, can be pricey. But you can find it in bulk on Amazon (like this pack of two) for a better price than at the grocery store.
Enjoy!