Hummus
Silky, nutty, and deeply savory — classic hummus made from scratch with chickpeas, tahini, and lemon that puts the store-bought stuff to shame.
Ingredients
- 2 canschickpeas(15 oz each, drained, liquid reserved)
- 3 tbspreserved chickpea liquid(from the cans, plus more as needed)
- ¼ cuptahini(well-stirred)
- 3 tbspfresh lemon juice(about 1 large lemon)
- 1 clovegarlic(roughly chopped)
- ½ tspfine salt(plus more to taste)
- ¼ tspground cumin
- 2 tbspextra-virgin olive oil(plus more for serving)
- 1 pinchpaprika(smoked or sweet, for garnish)
Method
- 01
Drain the 2 cans of chickpeas over a bowl, reserving the liquid. Set aside 1 tbsp of chickpeas for garnish if desired.
- 02
Add the 1 clove garlic and ½ tsp fine salt to a food processor and pulse 5–6 times until the garlic is finely minced.
- 03
Add the ¼ cup tahini and 3 tbsp fresh lemon juice to the processor. Run for 1 minute until the mixture is pale, thick, and creamy.
- 04
Scrape down the sides, then add the drained chickpeas and ¼ tsp ground cumin. Process for 1 minute.
- 05
With the processor running, drizzle in the 3 tbsp reserved chickpea liquid. Continue processing for 2–3 minutes until the hummus is very smooth and light.
- 06
Taste and adjust with more salt or lemon juice as needed. If the hummus is too thick, add reserved chickpea liquid 1 tbsp at a time and process briefly.
- 07
Spread the hummus into a wide shallow bowl, using the back of a spoon to create a swirl. Drizzle with 2 tbsp extra-virgin olive oil and finish with a pinch of paprika and the reserved chickpeas.
Adapted from public domain & community sources