I love making fresh hummus! This is such an easy recipe, and you can adjust the flavors to your personal taste. It’s a healthy and tasty snack served with pita chips and veggies, and delicious spread on sandwich bread. Canned chickpeas are great for this and are faster than using dried.
- one 29 oz can of chickpeas, drained and rinsed
- the juice of 1 large lemon
- 1/2 cup tahini
- 2 or 3 garlic cloves, minced
- 2 tablespoons olive oil, plus more for serving
- 1 teaspoon ground sea salt, depending on taste
- 1 teaspoon ground cumin
- 2 to 3 tablespoons water
- dash of ground paprika for serving
- sweet piquante peppers to taste (optional)
It’s best to use a food processor, but you can use a blender if you don’t have one. The hummus will not be as smooth from a blender.
Start by combining the tahini and lemon juice in the bowl of the food processor. Process for 1 minute, scrape the sides and bottom of bowl then process for another 30 seconds. The mixture will thicken and darken, if it seems too dry add a little water to help form a paste.
Next add the minced garlic, olive oil, salt, and cumin. Process for about 30 seconds, scrape the sides and bottom of bowl then process for another 30 seconds or until everything is well combined.
Add half of the chickpeas and process for 1 minute. Scrape the sides and bottom of bowl down again and process for another 2 minutes. Now add the water, 1 tablespoon at a time, and keep processing until you’ve reached the desired creamy and smooth constancy.
At this point you can add peppers if desired. I used a handful of diced pickled Sweet Piquante Peppers from a jar, and they add a nice sweet heat. Just process for another 30 to combine, you’ll have little flecks of the red pepper throughout the spread.
Before serving drizzle with a little additional olive oil and sprinkle with paprika.
This stuff is even better than store bought. Store it in an airtight container in the fridge, and it keeps nicely for up to a week. Enjoy!