Hummus
This hummus recipe is simple and easy to make but results in a creamy and luscious hummus that’s better than any store-bought variety, and probably better than most found in restaurants. Few ingredients and a simple two-step method make for a quick snack!
My hummus recipe, similar to my falafel recipe, has been a labor of love over several years of experimenting, failing, testing, and improving. I’ve tried a variety of recipes, some with labor-intensive steps and re-hydration of dried chickpeas but I’ve ended up using canned chickpeas. Don’t hate before you try this recipe!
- 3 tbsp tahini or peanut butter
- 3 tbsp lemon juice
- 1 clove garlic minced
- 1 can chickpeas drained, liquid reserved
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp salt more or less to taste
- 1/2 tsp paprika
Place the tahini or peanut butter, lemon juice, and garlic in a food processor.
Pulse until combined then blend until smooth, about 1 minute. Scrape the sides and bottom half way through.
- Add the chickpeas, 2 tbsp reserved liquid, olive oil, cumin, and salt.
- Pulse until combined then blend until smooth again, about 1 minute. Scrape the sides and bottom half way through. Add more reserved liquid while blending if the hummus is too thick.
- Serve topped with some olive oil and paprika. Chips, pita, naan, veggie sticks are all great as dippers.
