Homemade Hummus
Hummus is a delicious, nutritious plant-based spread/dip that goes well with a variety of lunch foods. You can eat it plain with pita chips, use it as a spread in wraps or sandwiches or use it as a dip for vegetables (I especially enjoy carrots, cucumbers or sweet peppers with hummus). You can buy pre-made hummus from the store or try making your own! I love this recipe based off a similar one from America’s Test Kitchen recipe book: The Complete Vegetarian Cookbook.
Serves: 6-8
Time: 15-20 mins
Ingredients
- 1/4 cup water
- 3 tablespoons lemon juice
- 6 tablespoons tahini (ground sesame seed)
- 2 tablespoons extra-virgin olive oil
- 1 (15 oz) can chickpeas, rinsed
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Method
- Prep Liquids: Combine the water and lemon juice in a small bowl. In a separate bowl, whisk the tahini and oil together.
- Process: Process the chickpeas, garlic, salt, cumin, and say even in a food processor until almost fully ground, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. With the machine running, add the lemon juice mixture in a steady stream. Scrape down the sides of the bowl and continue to process for 1 minute. With the machine running, add the tahini mixture in a steady stream and process until the hummus is smooth and creamy, about 15 seconds, scraping down the sides of the bowl as needed.
- Rest and Store: Transfer the hummus to a serving bowl, cover with plastic wrap and let sit at room temperature until flavors mild, about 30 minutes. Hummus can be refrigerated for up to 5 days.