Hummus

We prefer homemade hummus over store bought and it’s really easy to prepare. You may adjust the amount of garlic and lemon to your taste.

I prefer Joyva Sesame Tahini, which is also recommend by America’s Test Kitchen. We use the KitchenAid 3.5 cup food chopper. This small food processor is just the right size and so easy to operate and clean.

Hummus

Print Recipe

Ingredients

• 1 15-ounce can chickpeas (garbanzo beans) drained (reserve some liquid)
• 1 large lemon juiced
• 1/4 cup tahini
• 1 1/2 tablespoons extra-virgin olive oil
• 3 large cloves garlic minced
• 1 tablespoon reserved liquid from chickpeas or water
• 1/8 teaspoon ground cumin
• 1/3 teaspoon salt
• paprika, minced fresh parsley, black olives and/or lemon wedges for garnish all optional
• warmed pita bread cut into triangles

Instructions

• In a food processor fitted with the metal blade or in a blender, combine the chickpeas, juice of 1 lemon, tahini, 1 tablespoon of the reserved liquid or water, olive oil, garlic, cumin and salt. Process until a soft, creamy paste forms.
• Adjust the amount of garlic and lemon juice to suit your taste, if necessary.
• To serve, spread the hummus on a serving plate or place in a bowl. Garnish with paprika, mined parsley, olives and/or lemon wedges. Drizzle with olive oil. Serve with warmed pita bread for dipping.