hummus recipe

Ingredients

• 1 cup (240g) cooked chickpeas, drained and rinsed
• 1/4 cup (60ml) tahini
• 1/4 cup (60ml) fresh lemon juice
• 1-2 cloves garlic, minced
• 1/4 cup (60ml) cold water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1 tablespoon olive oil, for drizzling (optional)

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt.
2. Process for 1-2 minutes, scraping down the sides of the bowl as needed.
3. With the food processor running, slowly drizzle in the cold water until the hummus reaches your desired consistency. Add more water, 1 tablespoon at a time, if needed.
4. Taste and adjust seasonings as needed. Add more lemon juice for tanginess or cumin for earthiness.
5. Transfer the hummus to a serving bowl. Drizzle with olive oil, if desired. Serve with pita bread, vegetables, or crackers.

Notes

• For a smoother hummus, you can use a food mill instead of a food processor.
• If your tahini is thick, you can whisk it vigorously before adding it to the food processor.
• Chickpeas that have been soaked overnight will blend more easily.
• Store leftover hummus in an airtight container in the refrigerator for up to 5 days. Press a piece of parchment paper or plastic wrap directly onto the surface of the hummus to prevent oxidation.