Hummus
Dip into the world of velvety smooth hummus with this simple yet delectable recipe! Perfectly creamy with just the right balance of flavors, this hummus is set to be your go-to snack or spread. Forget store-bought; homemade is where the heart (and taste) truly is. Dive in and let your taste buds revel in the creamy goodness!
Hummus
Description
Use as dip or spread on some flat bread as an additional condiment on your wrap/sandwich.
Ingredients
Instructions
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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.
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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.
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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 you reach the perfect consistency.
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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.
Note
If you love a strong garlic flavor in hummus, you might want to increase the garlic by a clove or you can add roasted garlic
