This is a recipe for super creamy smooth hummus that honestly tastes better than the kind you buy at the grocery store. It’s really worth the extra time that it takes to skin the chickpeas because it helps give the hummus a smoother texture. There is tahini in this recipe but the original post says that you can leave it out if you want. I personally love the nutty flavor that it gives to the hummus.
- 1 15 oz can chickpeas or 1 1/2 cups (250 gram) cooked chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup well-stirred tahini
- 1 small garlic clove minced
- 2 tbsp extra-virgin olive oil plus more for serving
- 1/2 tsp ground cumin
- Salt to taste
- 2-3 tbsp water
- Dash ground paprika for serving
- In a food processor, add the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, cumin, and a 1/2 tsp 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 the remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- 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.
This recipe is from Inspired Taste