Easy Hummus (Print Version)

# Ingredients:

01 - 1/4 cup (60ml) smooth tahini.
02 - 1 (15oz) can or 1 ½ cups (250g) freshly cooked chickpeas.
03 - 1/4 cup (60ml) freshly squeezed lemon juice from 1 big lemon.
04 - 1 clove of garlic, finely chopped.
05 - 2 tablespoons (30ml) of top-quality olive oil, with an extra splash for serving.
06 - A little under 1/2 teaspoon of ground cumin.
07 - A sprinkle of salt for flavor.
08 - 2-3 tablespoons (45ml) of chilled water or chickpea broth (aquafaba).
09 - A pinch of paprika, sumac, or a dash of Za’atar to top it off.

# Instructions:

01 - In a food processor bowl, mix the tahini and lemon juice. Blend it for about a minute. Scrape down every corner of the bowl, then blend again for an additional 30 seconds until it's creamy.
02 - Pour in the olive oil, minced garlic, cumin, and about 1/2 teaspoon salt into the creamy tahini-lemon blend. Mix for another 30 seconds, scrape the bowl clean, and process until it all combines.
03 - Toss in half of the chickpeas and process for about a minute. Scrape the bowl, add the other half, and blend everything together until the mixture is thick and perfectly smooth, around 1-2 minutes.
04 - If your hummus feels too stiff, gradually pour in 2 to 3 tablespoons of cold water or chickpea liquid (aquafaba) while the food processor is running, until you like the texture.
05 - Give it a taste and tweak the seasoning if needed. When serving, drizzle with olive oil and add a light sprinkle of paprika, sumac, or Za’atar on top.
06 - Keep the hummus in a sealed container in the fridge for about a week. To store longer, freeze it with a layer of olive oil on top for up to a month.

# Notes:

01 - For a silky-smooth hummus, make use of your food processor and clean the sides and corners of the bowl often.
02 - If you want a fluffier texture, consider using chickpea water (aquafaba) instead of plain water.
03 - Want a bolder garlic flavor? Add a clove extra or roast some fresh garlic!
04 - No tahini at hand? Try natural, unsweetened peanut butter or even just more olive oil instead.

Back