Hummus Recipe
Homemade hummus is much better than what you buy in the store. It is creamy and has the perfect balance of garlic, lemon juice, and tahini. Serve as a dip with warm pita bread or crunchy vegetables.
Ingredients
- Crushed sweet pepper, to serve
- 1 tablespoon finely chopped parsley, for serving
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 2/3 cup tahini
- 6-8 tablespoons of ice water or desired consistency
- 3 cups cooked chickpeas, or 2 15-ounce cans, reserve 2 tablespoons for garnish
- 1 1/2 teaspoons sea salt, or to taste
- 2 large garlic cloves, minced or grated
- 5-6 tablespoons lemon juice, or to taste (from 2 lemons)
Instructions
- In a food processor, combine 5 tablespoons lemon juice, 1 1/2 teaspoons salt, and grated garlic. Mix the mixture and leave the mixture for 10 minutes.
- Add the tahini and mix until thick and smooth, scraping the bowl as needed.
- While blender is running, add 6-8 tablespoons of ice water 1 tablespoon at a time and blend until smooth, scraping sides of bowl as needed.
- Add the cooked and drained chickpeas, cumin, and ΒΌ cup olive oil. Mix until completely creamy and smooth (about 5 minutes), scraping the bowl as needed. Add more ice water to reach desired consistency.
- Season to taste with more salt, cumin, and lemon juice if needed.
- To serve, transfer to a serving bowl, sprinkle with whole reserved chickpeas to taste, drizzle with extra virgin olive oil, finely chopped parsley, and sprinkle with ground paprika to taste.