Categorized:
- Appetizers & Salads
- Healthy
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Tagged:
- cumin
- garbanzo beans
- garlic
- lemon juice
- olive oil
- paprika
- tahini
Hummus Recipe
Ingredients
- 1 (15 oz can) chickpeas / garbanzo beans, drained liquid reserved
- 2 - 4 Tbsp liquid from can of chickpeas
- 3 Tbsp tahini
- 2 1/2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil, plus more for serving if desired
- 1 medium garlic clove
- 1/4 tsp ground cumin
- Salt, to taste
- Paprika, for serving
Instructions
- Add chickpeas, 2 Tbsp liquid from chickpea can, tahini, lemon juice, olive oil, garlic and cumin to a food processor.
- Season with salt to taste (I usually use 1/2 tsp), then process for 5 minutes until smooth and fluffy, while adding additional reserved liquid to thin as needed (note that it will thicken once chilled).
- If desired, plate then swirl in center and add more olive oil, sprinkle with paprika.
- Store in refrigerator in an airtight container up to 1 week.
Notes
- Watch out for rancid tahini. If it’s gone bad it will have a strong, sharp unpleasant flavor and can ruin the hummus.
- This is the perfect ratio in my opinion, but if you like a little more tahini or garlic feel free to add some for a strong flavor.
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