Homemade Hummus
 
Prep time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 2 garlic cloves, minced
  • 3 TBS lemon juice, from 1 medium lemon
  • ¾ tsp salt
  • 15 oz can chickpeas, drained
  • ⅓ cup tahini
  • ½ tsp cumin
  • 2 TBS extra virgin olive oil
  • 3-5 TBS ice water
Instructions
  1. Combine the garlic, lemon juice and salt in a small bowl. Let rest for 10 minutes.
  2. Meanwhile, microwave the canned chickpeas for 1 minute to warm them up and make them soft.
  3. Add the tahini, warmed chickpeas, cumin, and garlic mixture to the food processor. Process for about 20 seconds or until paste like. Scrap down the food processor bowl.
  4. Just as you start the food processor again, add all the olive oil and then water 1 TBS at a time while until the hummus becomes super smooth and creamy, stopping to check between additions. The hummus will firm up a bit as it cools, so you can use slightly more water than you might originally think. The exact amount of water you want to use will depend on the consistency of the tahini you used (thick or runny). Run the food processor for at least 1-2 more minutes to get the hummus very light and airy.
Notes
This recipe makes 6-8 servings when it is used as a dip for veggies. It makes 3-4 servings if used to make hummus bowls.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/homemade-hummus/