Hummus is one of the easiest and healthiest snacks you can make. Today I will show you how to make it at home. There are ingredients you’ll need and I’ll list them in this article for you. You will also need a food processor. It is possible to make hummus without a food processor but using one makes the job so quick and easy. If you don’t own a food processor and you cook a lot, it’s worth it to get one. It can be used in so many different ways and really make a difference in the freshness of the food you prepare.
- 1 cup of cooked or no salt added canned chickpeas
- 1 clove of garlic, minced
- 2 teaspoons of extra virgin olive oil
- ½ of a teaspoon of salt
- The juice from one lemon
- A dash of cayenne pepper
- 1/3 of a cup of tahini
Start by adding one cup of cooked or no salt added canned chickpeas into your food processor. Set a few aside for garnish at the end. Now we will mince a glove of garlic and add that into the processor as well. Be careful not to add too much garlic or it will overpower the hummus. Add in two teaspoons of extra virgin olive oil. Now we will add in one half of a teaspoon of salt, the juice of one lemon, a dash of cayenne pepper to taste, and one-third of a cup of tahini to the mixture. Tahini is a puree of ground sesame seeds. We will start by pureeing our mixture and once everything comes together you’ll need to add some water. Add the water slowly, tablespoon by tablespoon, to make this mixture extra creamy. Start by adding a little bit and pulsing then adding a little more and pulsing again just until it has reached the desired consistency. Once your hummus is at the right thickness you will still need to go ahead and puree it for another few minutes just to make sure that it’s very smooth and creamy.
Then you can go ahead and serve it immediately with whatever you desire. I like to make up vegetable platters by chopping up some celery and some carrot sticks and adding them all around the outer edges of the platter. I like to add the hummus right down the center and then make a small well along the center of that to add about a tablespoon of olive oil. Next I take those reserved chick peas and add them on top which is just a traditional method so that people know that it’s made from chickpeas and then we sprinkle on a little bit of paprika and it will look very nice and taste great. You can also use a small bowl for dips to keep it a little neater. Hummus can even be stored for later. Just grab an air tight container for best results as you do not want it to dry out in the fridge. You can keep your hummus in the refrigerator for about a week at most. There are different vegetables you can dip into it and different ways to plate it but with this recipe it will always be delicious.