Homemade Hummus
Yield 2 cups
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Description
Learn how to make homemade hummus! Kosher, Vegan, Pareve
Ingredients
- 1 can (16 oz 450 grams) organic chickpeas **reserve about ½ a cup of the liquid and 2 tablespoons of the chickpeas (for garnish)**
- 1/4-1/2 cup (60-120 ml) tahini paste (raw tahini)
- 1/2 teaspoon cumin
- 1-2 garlic cloves
- 1-2 tablespoons (15-30 ml) fresh lemon juice
- salt to taste
Instructions
- Warm the chickpeas (with the liquid) in the microwave for about one minute.
- *Optional* If you have extra time and you want to make hummus that is extra creamy, peel the membranes off the cooked chickpeas before you purée them.
- In a food processor, add chickpeas and 1/2 cup of liquid and process for 1 minute; scrape the bowl's sides and bottom.
- Add tahini (start with ¼ cup tahini), cumin, garlic, lemon juice, and salt. Process for 1 minute.
- Scrape the sides and bottom of the bowl; then process for 30 seconds more.
- Taste; add more salt, lemon juice, and tahini to your liking.
- If the consistency is too thick, run the processor and slowly add a little warm water. Blend until you reach a desired smooth consistency.
- Keep refrigerated and serve with pita/chips/Challah
Notes
Keep the hummus refrigerated for up to 5 days.
Get creative with your hummus by adding your favorite fix-ins like roasted peppers/garlic/eggplant, hot sauce, cooked beets, sweet potatoes, sun-dried tomatoes.
Tried this recipe? Tag@mamalivingabroad