Hummus
Hummus is some of the best stuff on earth. As all you know my background, I’m Armenian and I grew up having freshly made hummus on the table almost every week. It might look boring in the bowl, but this blend of chickpeas, olive oil, tahini
, lemon juice, and garlic creates a dip that is so much more than the sum of its parts. Forget about store-bought stuff! Make it yourself with few ingredients, it's so easy and tastes so much better.
, lemon juice, and garlic creates a dip that is so much more than the sum of its parts. Forget about store-bought stuff! Make it yourself with few ingredients, it's so easy and tastes so much better.
Servings:
10
yield(s)
Prep Time:
10
mins
Ingredients
- 1 can chickpeas
- 2 tbsp extra-virgin olive oil
- 1/4 cup tahini
- 4 tbsp lemon juice (freshly squeezed)
- 1 clove garlic (coarsely chopped or crushed)
- 1/4 tsp black pepper (freshly ground)
Instructions
- Drain the chickpeas into a strainer, reserving the liquid from the can.
- Combine all ingredients in the food processor. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor fitted with the blade attachment or blender.
- Blend hummus until smooth, at least 5 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
- If your hummus is not creamy as you like, blend 2 to 3 tablespoons of the reserved chickpea liquid to thin it out.
- Transfer to a bowl, drizzle olive oil on top, and pinch of paprika to decorate. Serve with pita wedges, pita chips, raw sliced vegetables