Basic Hummus
This basic hummus recipe doesn't hold back on the flavor! With chickpeas, tahini, lemon and garlic, it's the perfect combination of tangy, nutty and garlicky. If you're wary of too much flavor, half the lemon and garlic, and add more later if needed!
Servings: 1 cup
Equipment
- Food processor, blender, hand-chopper or mortar and pestle.
Ingredients
- 15 oz. cooked chickpeas (1 can, rinsed and drained)
- 1 big peeled garlic clove (or 2 small)
- 1-2 tbsp. tahini (roasted sesame seed paste)
- 2-3 tbsp. lemon juice (freshly squeezed)
- 3 tbsp. olive oil (extra virgin)
- 1/2 tsp. sea salt
- 2-3 tbsp. water
Optional
- 1/2 tsp. cumin powder
- dash chili flakes
- 1/2 tsp. paprika
Instructions
- Place garlic in a food processor, hand blender or good ol’ fashioned mortar & pestle; process, chop or beat until finely minced.
- Add olive oil, tahini and salt, and blend again until smooth.
- If you want to keep your hummus a little chunky, reserve 1-2 tablespoons of the chickpeas in a separate bowl.
- Add the remaining chickpeas, 2 tbsp. lemon juice and spices (if using) to the food processor and continue to pulse until smooth.
- If the mixture is too thick, you can add a couple teaspoons of water to thin it out.
- Adjust seasoning if needed (might need more salt or lemon juice).
- Spoon mixture into a medium bowl, and if you like, drizzle with extra-virgin olive oil and more chili flakes.
- Serve with pita bread, crackers, celery sticks, sliced bell peppers, zucchini, carrot sticks or broccoli.