Best… Hummus… Ever

Here’s the second installment in my Best Ever series!  What’s it all about?  Click here to get the scoop and get some chips ready to scoop up this uh-mazing dip.

Today I’m sharing with you the, Best… Hummus… Ever.

It all started when I wanted a good hummus recipe that didn’t require tahini (which is a common ingredient in hummus).  To be honest, I thought I’d make it once and realize that tahini was in fact necessary for a hummus to be awesome.  I was wrong.  You don’t even notice the tahini is missing.  It’s tasty and everyone goes crazy over it.  Well, crazy might be a bit dramatic, but let’s just say that I’ve never felt the need to look for another hummus recipe and it’s gotten more complements and requests to make it again than is reasonable for something that is essentially whipped beans.

My husband has been known to take a chip and scoop this stuff right out of the food processor.  At this point it’s a tad warm from all the blending and he enjoys that.  Mmm.

Why does this hummus make my “best ever” list?  It’s so dang delicious and has stood the test of time.  I’ve literally been making this hummus several times a year for at least 8 years now.  I love it so much that I pretty much make it for almost every party that we host.  I’ve made this hummus so many times that I have the recipe memorized and that’s saying a lot because I don’t remember what I wore yesterday.  I serve it with some veggies and chips and boom I’ve got a party favorite.

You just need 5 minutes and 5 ingredients.  Five in five…  Is that a cool phrase that I just coined?  I wonder if it will catch on.  😉

People have been known to lick the bowl clean to the point where I’m not sure if it’s even worth washing the bowl later.  Just kidding, of course.  My husband regularly finishes a batch by scraping the bowl with his fingers because they just work better at the dregs.

I’ve made other hummus flavors and they’re tasty.  (Some ridiculously so.)  However, those other ones are more complex flavors that limit their uses because you want them to pair well with other food you’ve provided.  This classic goes with simply everything.  It’s sort of like the vanilla of hummus.

Have I peaked your interest?  Click here for the recipe.  Try to ignore the original pics though.  Ugh, they are not good.  It’s amazing what a better camera and a bit of experience will do for a food blogging girl.  Oh and green plates… never makes food look appetizing.  Learned that one the hard way.

Enjoy!