Anyone who knows me, knows that I am a true hummus addict. A day rarely goes by without me reaching for a scoop of the creamy, protein packed goodness. It’s my go-to appetizer, I put it on wraps, salads and dip veggies into it as an afternoon snack. What really makes my tastebuds happy, is a fresh homemade batch. Don’t get me wrong, there are plenty of great store bought hummus options out there, however homemade takes it to the next level. Surprisingly, it’s extremely quick and easy to make.
Bonus: if you can resist from eating it all at once, hummus will last for about 5 days in the fridge in a sealed container.
- One 15-ounce can chickpeas, also called garbanzo beans
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/4 cup tahini,
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- 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 the consistency is perfect.