Just about everyone loves hummus, and you can buy it everywhere: from fancy flavors at Whole Foods to individual portions at gas stations. But have you ever tried making it yourself?
Our version adds the step of de-shelling the chickpeas to make an even smoother product. Of course if you are crunched for time or just don’t feel like it, you can skip this step.
Watch our short video above and then get cooking, er, processing. Did we mention this recipe requires no actual cooking!?
Note: The hummus can be stored in airtight container in the refrigerator for 1-2 weeks.
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Simple Hummus Recipe
This simple homemade hummus is easy and cheap.
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup tahini
- ½ tsp cumin
- ½ tsp salt
- 2 garlic cloves
- juice of 1 lemon
- ⅓–½ cup olive oil
- 1–2 Tbsp water
- paprika or za’atar for serving (optional)
Instructions
- Start by removing the skin from the chickpeas. Yes, this will take a little time, but it makes a difference in creating a smooth consistency.
- Place chickpeas, tahini, cumin, salt, lemon juice and garlic cloves in a food processor and start pulsing. While food processor is running, drizzle in olive oil. Check consistency and add more olive oil.
- If consistency is still too chunky add a few Tbsp of water and pulse again.
- Sprinkle top with paprika or za’atar and serve with pita, chips or veggies.
Notes
The hummus can be stored in airtight container in the refrigerator for 1-2 weeks.
- Category: Appetizer
- Method: One pot
- Cuisine: Israeli
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