Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself, or leave it out. A chickpea puree without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place.
Eat This With That
I serve hummus with many foods. It’s great as a dip for raw vegetables such as: cucumbers, carrots, celery, and bell peppers. Hummus makes a great addition to this dish of Greek Turkey Burgers with Tzatziki Sauce.
Prep Time: 10 Mins
Yields: 6-8 Servings
- 1-15 oz can chickpeas or 1 1/2 cups cooked chickpeas
- 1/4 cup fresh lemon juice (1 large lemon)
- 1.4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 Tbsp extra-virgin olive oil, plus more for serving
- Salt to taste
- 2-3 Tbsp water
- Dash ground paprika, for serving
- 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 then process for 30 seconds more. This extra time helps to whip or cream the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 second, 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 remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- With the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency
- 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.