Homemade Hummus Recipe
Homemade hummus is very easy to make and it tastes so much better than those that you buy at the grocery store. In my homemade hummus recipe, I use tahini or sesame seeds paste. You can use canned chickpeas or loose chickpeas seeds. If you decide to use loose chickpeas, make sure to read: How to get the loose chickpeas ready for cooking section before you start.
1 1/2 cups chickpeas, cooked and drained
1 large fresh lemon juice
1/4 cup well mixed tahini paste
1 small garlic clove, minced
Salt to taste
3 tbsp extra-virgin olive oil, for serving
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika, for serving – optional
How to get the loose chickpeas ready for cooking:
Place the loose chickpeas in a large bowl and cover with several inches of water to allow for expansion and soak overnight.
How to cook the chickpeas:
- Drain the water and rinse before cooking
- Add them to a large pot
- Cover with water
- Add 1 tsp salt
- Boil on medium law, until fully cooked (about 1 hour)
How to make the Hummus:
- Rinse canned chickpeas under cool, running water.
- Reserve about 10 whole chickpeas in a small bowl, for decorating later.
- In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
- Scrape the sides and bottom of the food processor with a spoon , then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
- If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
- Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
- Transfer hummus mixture to a serving plate.
- Decorate with reserved whole chickpeas.
- Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
Left overs can be frozen for future use.