It’s easy to buy a tub of hummus at the store but if you have a few extra minutes, it’s worth it to make your own. Store-bought hummus is typically made with soybean oil as opposed to olive oil, citric acid as opposed to lemon juice — and preservatives. Homemade hummus tastes better and is better for you, and it’s made from ingredients you can keep readily on hand: a few cans of chickpeas, extra virgin olive oil, a scoop of tahini, freshly squeezed lemon juice, garlic and spices. Just give it all a whirl in the food processor and you’re done!
- chickpeas : 2 can (15-1/2 oz.)
- freshly squeezed lemon juice : 0.25 cup (from 2 lemons)
- sesame tahini : 0.25 cup (well stirred)
- garlic : 2 clove (roughly chopped)
- cumin : 0.25 tsp
- cayenne pepper : 0.15 tsp
- salt : 1 tsp
- extra virgin olive oil : 3 Tbsp (plus more for drizzling)
- freshly chopped parsley : 1 Tbsp (for serving (optional), Paprika, for serving (optional)
Stages of cooking
Begin by draining the chickpeas in a colander. You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.
Next, combine the chickpeas, some of the canning liquid, tahini, lemon juice, olive oil, garlic, salt and spices in the bowl of a food processor.
Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. It should hold its shape, but not be claggy.
Transfer the dip to a bowl and use a spoon to form a shallow well in the center. Drizzle a bit of olive oil in the well, sprinkle with paprika and parsley, and top with reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!