I don't like most store-bought hummus for the simple reason that I don't like slickly puréed food. As with mashed potato, I like body and bite -- the suggestion of chunkiness, not a resemblance to apple sauce. I am not a baby, and don't want my vegetable dishes to resemble baby food!
There is also the matter of cost. Chick peas are cheap, and tahini, while more expensive per gram, is only a small proportion of any hummus batch and one jar will do for many of them. In addition, hummus is super easy to make. I don't follow English cook Simon Rimmer in using a blender, however: a blender strikes me as more awkward to clean than a bowl, and then too one might get an undesirable mush around the blades. What I prefer is to mash the chick pea mix in a large deepish mixing bowl -- with a tumbler if a pestle isn't handy -- and then further mix and chop it with an electric hand-held mixer. Removing the hummus is a doddle and so is clean-up.
Herewith, my recipe:
2 tins chick peas (each one 15.5 oz/439 g)
4 Tablespoons tahini
⅓ cup extra-virgin olive oil
3 Tablespoons lemon juice, i.e. the juice of 3 very small lemons
3 large jalapeños, cores removed, finely chopped
about 1 Tablespoon minced jarred garlic, or fresh garlic to taste
1 teaspoon sea salt
black pepper to taste
Mix all of the above as described in the preceding paragraph. Serve with homemade pitas (see next blog post for the recipe).