If you’ve ever had Trader Joe’s Mediterranean Hummus, you probably have a good idea of why I have been so motivated to recreate this stuff at home.
Ever since I tried TJ’s Mediterranean Hummus for the first time, I have been obsessed. I have been trying to fine tune this recipe for years, & I think I’ve finally got it down!
Now, I know my recipe may not be exactly the same as theirs… but for those of us who can’t pop in to a TJ’s whenever we want, this recipe is a very close second!
Try it out (and if you do live near a Trader Joe’s, please buy a container to do a side-by-side comparison) and let me know what you think! :o)
This is a very creamy, smooth & lemony hummus. Not as strong on the tahini side of things as some hummus recipes you may be used to, but those differences are what make this so good!
Copycat Trader Joe’s Mediterranean Hummus Recipe
2 cans garbanzo beans (chickpeas) drained (about 3 cups)
1 garlic clove
6 tablespoons extra virgin olive oil
2 tablespoons tahini
1 1/4 teaspoon salt
zest of 1 large lemon
juice of 2 large lemons
1/4 teaspoon cumin
1/2 teaspoon crushed red pepper
about 1/2 cup hot water
Place the garlic clove in the food processor and pulse a few times.
Dump the rest of the ingredients in to the food processor, except for the hot water, and run for 3-4 minutes. After the first 30 seconds or so, stream in the water while the processor is still running – until you reach your desired consistency and continue to process until very smooth and creamy.
Taste for seasoning and consistency, adding a bit more water if needed. This will set up a bit in the fridge, so make it a tad runnier than you think you’d like!
Pour the hummus into a container & chill a few hours or overnight before serving to let the flavors meld.
Before serving, drizzle with a little bit of extra virgin olive oil and sprinkle with crushed red pepper flakes.
(For a true Trader Joe’s copy, top with pine nuts, dried parsley, and dehydrated bell pepper!)
Serve with veggies and rice crackers or pita chips!