If you're still making store-bought hummus, STOP, and start making this homemade version. It doesn't get much easier. Or tastier.
Ingredients
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 small garlic clove, roughly minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 15-ounce can of chickpeas (preferably with no added salt), drained and rinsed
- 2-4 tablespoons of water, as needed
Directions
In a small food processor, combine lemon juice and tahini. Mix for 1 minute, scrape the sides, and process again for 30 seconds.
Add the olive oil, garlic, cumin and salt. Mix for 30 seconds, scrape the sides, and process again for 30 seconds.
Add in about half of the chickpeas and mix for 1 minute. Scrape the sides, add the rest of the chickpeas and process for another 1-2 minutes.
At this point, the hummus will likely be too thick, or have small chunks of chickpea. To remedy, add 2 tablespoons of water at a time and mix until it reaches a smooth consistency.
Enjoy with raw veggies, whole wheat crackers or as a sandwich spread.
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