Ingredients: |
Ingredients: 1 (15 ounce) can chickpeas or 1.5 cups (250 g) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice, 1 large lemon
1/4 cup (60 ml) well stirred tahini
1 small garlic clove, minced
2 tbsp (30 ml) extra virgin olive oil, plus more for serving
1/2 tsp ground cumin
salt to taste
2-3 tbsp (30 to 45 ml) water
Dash ground paprika for serving
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Directions: |
Directions:1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 min, scrape the side and bottom of the bowl then process for 30 secs more. This extra time helps "whip" or "cream" the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 tsp of salt to the whipped tahini and lemon juice. Process for 30 secs, scrape the sides and bottom of the bowl then process another 30 secs or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 min. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
3. 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 tbsp of water until you reach the perfect consistency.
4. 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. |
This recipe for Easy Hummus (inspired taste) is from