It’s easy to buy a tub of hummus at the store but if you have a few extra minutes, it’s worth it to make your own. Store-bought hummus is typically made with soybean oil as opposed to olive oil, citric acid as opposed to lemon juice — and preservatives. Homemade hummus tastes better and is better for you, and it’s made from ingredients you can keep readily on hand: a few cans of chickpeas, extra virgin olive oil, a scoop of tahini, freshly squeezed lemon juice, garlic and spices. Just give it all a whirl in the food processor and you’re done!
Ingredients
- chickpeas: 2 can (15-1/2 oz.)
- lemon juice: 0.25 cup (freshly squeezed; from 2 lemons)
- sesame tahini: 0.25 cup (well stirred)
- garlic: 2 clove (roughly chopped)
- cumin: 0.25 tsp
- cayenne pepper: 0.15 tsp
- salt: 1 tsp
- olive oil: 3 Tbsp (plus more for drizzling)
- freshly chopped parsley: 1 Tbsp (for serving (optional), Paprika, for serving (optional)
Metric Conversion
Stages of cooking
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Ingredients.
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Begin by draining the chickpeas in a colander. You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.
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Next, combine the chickpeas, some of the canning liquid, tahini, lemon juice, olive oil, garlic, salt and spices in the bowl of a food processor.
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Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. It should hold its shape, but not be claggy.
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Transfer the dip to a bowl and use a spoon to form a shallow well in the center. Drizzle a bit of olive oil in the well, sprinkle with paprika and parsley, and top with reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!
