Hummus is a versatile and delicious food that can be used for many different things. You can use it as a dip for vegetables or put it on pita bread. It is a healthy snack for any day and all ages love it! Here is a link to 12 Surprising Health Benefits of Hummus!
This recipe will make 6 servings (1 ½ cups).
1 (15 ounce) can of chickpeas OR 1 ½ cups of cooked chickpeas
¼ cup fresh lemon juice (about 1 large lemon)
¼ cup tahini (see homemade tahini recipe)
1 small garlic clove, minced
2 tablespoons of extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon of salt
2 to 3 tablespoons water
Dash of ground paprika
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl and then process for 30 more seconds.
Processing for longer will help “whip” the tahini and make the hummus much smoother and creamier.
Then, add the olive oil, minced garlic cumin, and a ½ teaspoon of salt to the whipped tahini and lemon juice mixture.
Process this for 30 seconds, then scrape the sides and bottom of the bowl and process for another 30 seconds, or until well blended.
Then, open the canned chickpeas, drain and then rinse. Add half of the chickpeas to the food processor and process for 1 minute.
Be sure to scrape the sides and bottom of the bowl. Add the remaining chickpeas and process the mixture until it is thick and quite smooth (usually 1 to 2 minutes).
The hummus will most likely be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, add 2 to 3 tablespoons of water until you reach the perfect consistency.
Then, add salt to taste. Serve the hummus with a drizzle of olive oil and dash of paprika. Store the hummus in an airtight container and refrigerate up to one week.