Hummus, the creamy chickpea dip with its ancient roots and modern-day ubiquity, is a true culinary gem. Its versatility, deliciousness, and health benefits make it a worthy addition to any meal or snack. Let’s delve into the wonderful world of hummus! Easy Homemade Hummus – doesn’t get much better than this. Hummus has transcended its regional origins and become a global phenomenon. It’s readily available in supermarkets and restaurants worldwide, a testament to its universal appeal. So grab some pita bread, whip up a batch, and dive into the wonderful world of hummus! Made with organic canned chickpeas, homemade tahini and a few other fresh ingredients, it’s the best homemade hummus recipe.
Easy Hummus Recipe
Course: Appetizers and SnacksServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
2 cups cooked chickpeas, drained and rinsed
⅓ cup smooth tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, more to taste
3 garlic clove
1 teaspoon salt
3-4 ice cubes
Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, vegetables and/or chopped parsley
For Tahini
1 cup white sesame seeds
4 tablespoons olive oil
1/4 tsp salt, optional
Directions
- In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
- Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.
- For Tahini
- Add sesame seeds to a wide saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
- Transfer toasted seeds to a large plate and cool completely.
- Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute .Add 4 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty.
- Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in. Store tahini covered in the refrigerator for one month.
Notes
- Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
- 2.You can use dry chickpeas. Soak chickpeas overnight and boil chickpeas in a pressure cooker or instant pot.