Hummus
Ingredients
Units
Scale
- 15 oz (1 can) chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
- 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
- 1/4 cup (60 ml) well-stirred tahini
- 1 garlic clove, minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1/2 tsp ground cumin
- salt to taste
- 2 tbsp (30 to 45 ml) liquid from chickpeas (aquafaba) or water
- 1 tsp Dash ground paprika
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. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- If you want to ensure there’s less of a raw garlic “bite,” lightly sauté the garlic before adding.
- 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. 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.
- 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 aquafaba or water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Notes
If you don’t like the bite of fresh garlic (or garlic breath), sauté it in a bit of olive oil at low heat to cook it before adding it in.