Best ever Hummus recipe
With compliments to Inspired Taste (www.inspiredtaste.net) for truly the best ever hummus recipe :) and also so easy to make and absolutely divine ;)
This is truly the best hummus recipe I have ever made and this is also the only one I make nowadays!
Makes 6 servings or about 1 1/2 cups
INGREDIENTS
1 can chickpeas
1/4 cup (60ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) tahini paste
1 small garlic clove, crushed
2 TBS olive oil + extra for serving
1/2 tsp ground cumin
salt to taste
2 - 3 TBS (30 - 45ml) water
Dash ground paprika for serving
METHOD
1. 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 "whip" or "cream" the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin and a 1/2 tsp of salt to the whipped tahini and lemon juice. Process 30 seconds , scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. 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 the remaining chickpeas and process until thick and quite smooth; 1 - 2 minutes.
4. Most likely the hummus will be too thick or still have tiny bits of chickpeas. To fix this, with the food processor turned on, slowly add 2 - 3 tablespoons of water until you have the perfect consistency.
5. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika if desired. Store homemade hummus in an airtight container and refrigerate up to one week.
This is truly the best hummus recipe I have ever made and this is also the only one I make nowadays!
Makes 6 servings or about 1 1/2 cups
INGREDIENTS
1 can chickpeas
1/4 cup (60ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) tahini paste
1 small garlic clove, crushed
2 TBS olive oil + extra for serving
1/2 tsp ground cumin
salt to taste
2 - 3 TBS (30 - 45ml) water
Dash ground paprika for serving
METHOD
1. 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 "whip" or "cream" the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin and a 1/2 tsp of salt to the whipped tahini and lemon juice. Process 30 seconds , scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. 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 the remaining chickpeas and process until thick and quite smooth; 1 - 2 minutes.
4. Most likely the hummus will be too thick or still have tiny bits of chickpeas. To fix this, with the food processor turned on, slowly add 2 - 3 tablespoons of water until you have the perfect consistency.
5. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika if desired. Store homemade hummus in an airtight container and refrigerate up to one week.
Comments
Post a Comment