Let’s say it together… YUM!
I made this last night for the first time and omg… it is so good! I am never buying hummus again I am only going to make it! It was so easy too, it only took about 30 minutes total.
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans (or a bag, just measure out 15 oz each time and repeat all of the below ingredients)
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
- Half of a red pepper, finally sliced
- Half of a green pepper finagled sliced
- Red onion, diced small
Preparing the Hummus
- 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 whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas
- 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.
Creating the Perfect Consistency
- 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.
Adding Extras (Do not be afraid to add new ingredients to your hummus to make it taste different)
1. Put the chopped veggies and onion into the food processor and blend until smooth. Pour these into the hummus mixture and whisk in a mixer.
- Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
- Store homemade hummus in an airtight container and refrigerate up to one week.