I love hummus and eat it often and have spent so much money on buying pre-made hummus, however now I have the best and easiest home-made recipe that I want to share with you, wise readers – lol!
And you need just the basics, for a ready to make the best hummus ever!
Here we go!
WHAT YOU NEED:
- Chickpeas
- Tahini sauce
- Olive oil
- Garlic
- Lemon
- Cold water
- Cumin
- Fresh Parsley
WHAT TO DO STEP BY STEP
- Add 1 can of drained and rinsed chickpeas to the food processor,
- 4 tbsp of tahini
- 1 clove of garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, 3 tablespoons fresh lemon juice
- 4 tbsp of cold water
- Puree for about 4-5 minutes until smooth and creamy
- If it’s too thick, add a few more tablespoons of cold water because this will help it thin out and become smooth. Cold water is the key to creating smooth and creamy hummus, so make sure it’s not lukewarm
Even though it will be blended in just a few minutes.
PRO TIPS FOR A DELICIOUS HUMMUS:
- Use quality tahini – Tahini does vary in terms of quality, so look for a good brand, you’ll easily find it.
- Fresh lemon juice – Don’t use bottled lemon juice; fresh makes a big difference.
- Add garlic to taste – I like to start with 1 clove, because if you add too much garlic, it can be a bit too much.
- Cold water – It really is key to getting that smooth texture.
- Puree for the full 4-5 minutes – Though it will be blended before that, letting it puree for longer really makes a difference in the creaminess of the final spread.
- Garnish! – Garnishes are important when serving hummus, but it doesn’t have to be complicated. Go with chopped parsley, a sprinkle of paprika and a drizzle of olive oil.
CAN YOU MAKE HUMMUS WITHOUT TAHINI?
Tahini is pretty essential for that authentic flavor, but if you really can’t find it and want to make hummus, you could go without. Try subbing olive oil instead, which will give it a creamy richness.
HOW TO STORE HUMMUS?
- Refrigerator: Store any leftovers in the refrigerator for up to 5 – 6 days.
- Freezer: Hummus can be kept in the freezer for up to 2 months in airtight, freezer safe containers. When storing be sure to leave about 1/2 inch air space since the it will expand a little in the freezer. Let thaw in the fridge before using.
