Hummus
This hummus is better than store-bought
Servings: 4
Equipment
- Food processor
Ingredients
- 15 oz Chickpeas/garbanzo beans Click here for using dried chickpeas
- 1 ea Large lemon (juiced)
- 1/4 cup Tahini Stirred
- 1 clove Garlic (minced)
- 2 Tbsp Olive oil
- 1/2 tsp Cumin (ground)
- 1/2 tsp Salt Salt to tatse
- 2-3 Tbsp Water Or use liquid from can or from cooking chickpeas
- Dash Paprika
- 1/4 cup Sun-dried tomatoes (chopped) – optional
Instructions
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.1/4 cup Tahini, 1 ea Large lemon (juiced)
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas if using canned. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.1 clove Garlic (minced), 2 Tbsp Olive oil, 1/2 tsp Cumin (ground), 1/2 tsp Salt, 15 oz Chickpeas/garbanzo beans
- 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 you reach the perfect consistency.2-3 Tbsp Water
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika. Store homemade hummus in an airtight container and refrigerate for up to one week.Dash Paprika
- Stir in optional ingredients.1/4 cup Sun-dried tomatoes (chopped) – optional