{"id":2037,"date":"2022-08-10T20:06:38","date_gmt":"2022-08-10T20:06:38","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2037"},"modified":"2024-02-09T21:34:47","modified_gmt":"2024-02-09T21:34:47","slug":"easy-hummus-better-than-store-bought","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-hummus-better-than-store-bought\/","title":{"rendered":"Easy Hummus (Better than Store-bought)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Hummus (Better than Store-bought)<\/span><\/h2>\n
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Home-made hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don\u2019t have any tahini, a paste made from sesame seeds, you can try making it yourself (see\u00a0our Easy Homemade Tahini Recipe<\/a>) or leave it out. A chickpea pur\u00e9e without it is still quite delicious. Just add more olive oil.\u00a0<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> servings (about 1\u00bd cups)<\/span><\/span><\/div>\n\n
Author: <\/span>From InspiredTaste.net<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 15<\/span> oz can<\/span> chickpeas or 1\u00bd cups (250 grams) cooked chickpeas<\/span><\/li>
  • \u00bc<\/span> cup<\/span> (60 ml) fresh lemon juice, 1 large lemon<\/span><\/li>
  • \u00bc<\/span> cup<\/span> (60 ml) well-stirred tahini, see our homemade tahini recipe<\/span><\/li>
  • 1<\/span> small garlic clove<\/span> minced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> (30 ml) extra-virgin olive oil, plus more for serving<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • Salt to taste<\/span><\/li>
  • 2 to 3<\/span> tablespoons<\/span> (30 to 45 ml) water<\/span><\/li>
  • Dash ground paprika or sumac<\/span> for serving<\/span><\/li><\/ul><\/div>

    <\/span>Additions (to taste)<\/span><\/h4>
    • Jar<\/span> roasted peppers<\/span> finely chopped<\/span><\/li>
    • cilantro<\/span> minced<\/span><\/li>
    • marinated artichoke hearts<\/span> chopped<\/span><\/li>
    • caramelized onions<\/span><\/li>
    • spinach<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps \u201cwhip\u201d or \u201ccream\u201d the tahini, making the hummus smooth and creamy.<\/span><\/div><\/li>
      • Add the olive oil, minced garlic, cumin, and a 1\/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.<\/span><\/div><\/li>
      • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.<\/span><\/div><\/li>
      • Taste for salt and adjust as needed. Add any chosen additions, and mix well.<\/span><\/div><\/li>
      • Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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