I absolutely love hummus, and I would argue that many people also enjoy it. It’s such a versatile, tasty, and healthy concoction, so I wanted to do some research to determine how to go about making homemade hummus. This recipe comes from Inspired Taste.
You will need (to make roughly six servings or 1 1/2 cups of hummus):
- One can of chickpeas (15 ounces) or 1 1/2 cups of cooked chickpeas (250 grams)
- 1/4 of fresh lemon juice
- 1/4 cup of tahini
- 1 clove of garlic, minced
- Two tablespoons of extra-virgin olive oil
- 1/2 teaspoon of ground cumin
- Two to three tablespoons of water
- Salt and pepper
- Paprika, if desired
Begin by combining the tahini and lemon juice in a food processor and mix for one minute, scraping the sides of the bowl throughout. If you do not own a food processor, use a large bowl and mix with an electric mixer, or use a blender. Once you reach a creamy consistency, add the olive oil, the minced garlic, the cumin, and a dash of salt. Mix for an additional 30 seconds, still scraping the sides of the bowl, and repeat until well-blended.
Now for the star of the show; the chickpeas. Drain the chickpeas, adding half to the food processor and blending for one minute. Once smooth, add the rest, and remember to keep scraping the sides of the bowl to ensure everything is mixed together evenly. Keep mixing until there are no visible bits of chickpeas in the mixture, and serve with a drizzle of olive oil and some paprika if desired. This recipe can keep in the fridge for one week in a sealed container.
There are many variations of hummus recipes in existence, but they all include essential ingredients, such as chickpeas, oil, and garlic. Feel free to add-in red peppers, eggplant, jalapenos, or whatever floats your boat! That’s the beauty of hummus.
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