I really love hummus. I especially love hummus that is homemade. I can use ingredients that I pick and it doesn’t include inflammatory oils that many of the commercial brands contain.
You can flavor it with anything you like in hummus, red peppers, hot spices, or whatever lights up your tastebuds.
- Food processor or high speed blender
- 1 can chickpeas, rinsed and drained I prefer canned vs. dry chickpeas for expediency
- 1/2 tsp baking soda
- 1/4 cup fresh squeezed lemon juice add more if you want more zing
- 1 clove garlic In my opinion, you can never have too much garlic, so make it a big clove
- 1/2 tsp fine sea salt add more if needed
- 1/2 cup tahini
- 2-4 tbsp ice water add more if needed
- 1/2 tsp ground cumin
- 1 tbsp extra virgin olive oil
- Boil chickpeas and baking soda in enough water to cover chickpeas for about 20 minutes or until chickpeas look swollen and the skins start falling off
- Drain chickpeas and rinse with cool water. Leave the skins in the strainer. Set aside
- In food processor or blender, put lemon juice, garlic and salt. Process until garlic is finely chopped and let it sit about 10 minutes
- Add tahini to food processor and blend until thick and creamy, scraping down the sides as needed
- While processor is still running, drizzle in the ice water and blend until really creamy. Add more water as needed for creaminess
- Add cumin and chickpeas and continue blending, scraping again as needed.
- Drizzle in olive oil while blending
- Blend until desired creaminess is reached
- Taste and adjust salt as needed
- Spoon hummus into a serving bowl and garnish with a little olive oil and paprika. Enjoy!!