Jeff's Hummus
We will make a smooth, creamy homemade hummus in under ten minutes using a food processor and basic pantry staples like chickpeas and tahini.
Instructions
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1Blend tahini and lemon: Place the tahini and fresh lemon juice into your food processor. Process for about 1 minute until the mixture looks pale, whipped, and creamy.
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2Add aromatics: Add the minced garlic, ground cumin, and salt. Pulse to combine.
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3Add chickpeas and oil: Add the drained chickpeas and extra-virgin olive oil to the bowl. Process for 1 to 2 minutes until thick and somewhat crumbly.
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4Stream in cold liquid: With the food processor running, slowly drizzle in 2 to 3 tablespoons of ice-cold water (or the reserved chickpea liquid, called aquafaba). Blend for another 2 to 3 minutes until the hummus turns completely light, smooth, and fluffy.
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5Serve: Spoon the hummus into a shallow bowl, make swirls on top with a spoon, and finish with a generous drizzle of olive oil, a pinch of paprika, or whole chickpeas.
Notes
Other flavor options:
Add 1/2 to 2/3 cup of roasted red peppers and smoked paprika at the same time as the chickpeas.
Add 1 head of roasted garlic (200C for 35 to 45 minutes with olive oil, wrapped tightly in foil) in with the tahini to make the hummus extra creamy.
Add 1/2 to 2/3 cup of roasted red peppers and smoked paprika at the same time as the chickpeas.
Add 1 head of roasted garlic (200C for 35 to 45 minutes with olive oil, wrapped tightly in foil) in with the tahini to make the hummus extra creamy.