Yields:
6 Servings
Difficulty: Easy
Prep Time: 10 Mins
Total Time:
10 Mins
Homemade, smooth, creamy, garlicky hummus. Not only is it way too easy to not make, but it also tastes better and stores better than the store-bought kind. I’ve tried all kinds of hummus recipes, but nothing that is the ‘knock your socks off’ or write it on a recipe card type – until now! This is why I’m skipping the recipe card step and putting this one straight on the blog.
My mission here was simple. Delicious, inexpensive hummus, that’s healthy and will keep you wanting more. Check, check, check and CHECK! The tahini, lemon juice and garlic are really what steals the show here. Do me a favour and visit the recipe notes below, there are a lot of great topping suggestions!
Ingredients
Instructions
- In a food processer, add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice. Puree this until it is smooth.
- Next, add the chickpeas and puree for a couple of minutes, pausing halfway through to scrape the sides. Repeat this until the hummus is smooth. If you find it's too thick, add a tablespoon more of water.
- Season to taste, it may need more salt, cumin and/pr lemon juice. Serve immediately. This will store in the fridge, in an airtight container or up to 3 days.
Notes
- Let's talk toppings! Extra olive oil, fresh chopped parsley, sundried tomatoes, paprika, roasted red peppers, toasted pine nuts, more gallic, feta, artichokes or even some lemon rind!
- Can you use cooked chickpeas? Why yes you can! don't let them go to waste, make this instead.
- No food processor? A blender will work just fine!
- Do you HAVE to cook your chickpeas? No! You don't! However, simmering them in an inch or two of chicken/veggie broth would be an extra step that'll provide extra flavour and smoother hummus!
- Tahini? I get mine off Amazon, want to order? Click on my Amazon affiliate link below: