Best Homemade Hummus

5 from 1 vote

With a can of chickpeas and some tahini on hand, creamy, protein-filled, homemade hummus is only a handful of minutes away.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Author: Katie Workman

Equipment

Food Processor

Ingredients

2 cloves garlic minced
2 cans chick peas drained and rinsed
⅓ cup tahini
2 teaspoons sesame oil optional
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil plus extra for drizzling if desired
1 teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
Paprika or cayenne to sprinkle
½ cup water approximately

Instructions

Place the garlic and chickpeas in the food processor and pulse a few times. Add the tahini, sesame oil, lemon juice, olive oil, cumin, and salt and pepper. Puree and with the motor running add about 1/3 cup of the water. Allow the mixture to process for about two minutes (see recipe intro), adding more water if you’d like a thinner consistency.
Transfer to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or cayenne.

Notes

What the Kids Can Do:

Drain and rinse the chickpeas, measure the ingredients and dump them into the food processor, and run the machine with supervision.

Fork in the Road:

Caramelized Onion Hummus

Chop two onions. In a large skillet heat 1 tablespoon olive oil over medium heat. Sauté the onions for at lest 10 minutes, preferably 15 to 20 until they are very nicely browned but not too dark. Add them to the hummus with the other ingredients, or if you like, just sauté one onion in a couple of teaspoons of olive oil, blend up the hummus as directed above, remove half the hummus to a small bowl, then add the caramelized onion to the rest of the hummus in the food processor and blend that for 1 minute and serve in a different small bowl.

Nutrition