Hummus is a Middle Eastern dip or spread made from chickpeas, and I absolutely adore it! I tried my hand at making my own for the first time just the other day and I was surprised at how easy it is. I definitely will not be buying hummus ever again.
I love dipping fresh veggies in hummus. It also goes really well served with roast vegetable in a pita or wrap. Traditionally hummus is made with Tahini, but I have opted for a very simple Tahini-less hummus and it is delicious.
You will need:
1 can of chickpeas, or 1 1/2 cups cooked chickpeas
1/4 cup (60ml) fresh lemon juice
1 small garlic clove, minced (if you like garlic, add another clove)
2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
salt to taste
2 to 3 tablespoons (30-45 ml) water
Dash of paprika for serving
This is how:
- Process the lemon juice, olive oil, minced garlic, cumin and 1/2 teaspoon of salt in a food processor for 30 seconds.
- Open, drain, remove the skins and rinse the chickpeas. Removing the skins is a little time consuming, but definitely worth it if you are looking for a luxuriously smooth hummus.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth. This will take a few minutes depending on the strength of your processor. (I have an old and very small processor which meant processing the mixture for a little longer).
- Most likely the hummus will still be a little thick and lumpy at this stage. To get the perfect consistency, with the processor running, slowly add 2 to 3 tablespoons of water.
- When you are happy with the consistency taste for salt and adjust as needed.
- Serve with a drizzle of olive oil and a sprinkle of paprika. If stored in an airtight container it will last up to week in the refrigerator.