Homemade Hummus
Homemade hummus is an absolute favorite of mine. I could eat it every day 🤤. Whether I’m dipping some veggies in it, adding it to a sandwich or wrap, or maybe using it as a pizza topping it’s always stocked in the fridge. Did you know you can make it at home in less than 10 minutes and with less than 10 ingredients? It tastes 1000x better than store bought versions. If you haven’t tried it at home, I highly recommend it.
Total time:
10 minutes (or more if soaking dried chickpeas overnight)
Ingredients:
Produce
2 Large garlic cloves, minced
Baking and Spices
1/2 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
Dash of ground paprika for serving
Oils and Vinegars
2 tablespoons olive oil, plus more for serving
Other
One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
1/4 cup (59 ml) fresh lemon juice
1/4 cup (59 ml) well-stirred tahini
3 tablespoons water
Directions:
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
To Serve
Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
To Store
Store homemade hummus in an airtight container and refrigerate up to one week