I've posted a few times in recent months about the hummus that I make at home. I totally love the stuff, and so I thought I'd share how I make it. My sister gets full credit for this, as I follow almost the same method that she uses.
I should add that I use an awesome Vitamix machine, and my sister uses a Blendtec, to make this hummus; I have no idea how a regular blender would fare in making this, as it's pretty thick. But for those who already make hummus, I'm sure you'll figure out how to do this even without one of these machines.
It's pretty basic and takes less than five minutes to make.
I throw the following into my Vitamix:
1 can of chickpeas, drained and rinsed
1 (whole) lemon, roughly peeled
2-3 cloves of garlic (I use 3 b/c I love garlic, but it's very garlicky, so adjust according to taste)
Large handful of fresh parsley (about 1/3 - 1/2 of a large bunch from the market)
Olive oil - drizzled in as needed. I don't use very much (2 Tbsp?) because I like my hummus thick and because the Vitamix can handle the thick stuff.
Note: sometimes I add a bit of tahini, but I don't always have this on hand so the recipe I've written out above is my most common version and the one that I love the most.
I run the Vitamix on a slow speed and use the plunger thingee to keep things moving. Voila - after 30 seconds or so of slow blending, you have the best tasting (slightly green in colour) hummus. We use it for a variety of things, but most commonly: As a dip for veggies; to spread on whole grain crackers for a snack; and to slather thickly onto flatbread before piling veggies on top for a first-rate lunch.