Challenge of the day, attempt to make hummus look good. The stuff might not be very pretty (hence why I tried to draw some attention to the gorgeous peppers), but with hummus, looks don’t matter. It may be a boring color, and beauty-wise it doesn’t have a lot going for it, but its taste and texture totally make up for that.
This hummus is smooth and fluffy and has just the right touch of each flavor. Simply said, this stuff is addictive and it’s the perfect accompaniment to your favorite fresh veggies. This will be my go-to hummus recipe from now on. I hope it becomes yours too! Enjoy!
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (from about 2 medium lemons)
- 2 Tbsp olive oil , plus more for serving
- 1 clove garlic , minced
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 (15 oz can) chick peas (aka garbanzo beans)
- 2 - 3 Tbsp liquid from can of chick peas
- Paprika , for serving
To a food processor fitted with a steal blade, add tahini and lemon juice. Process mixture 1 minute and 30 seconds, stopping every 30 seconds and scraping down sides and bottom of processor bowl. Add olive oil, garlic, salt and cumin and pulse mixture 1 minute, scraping down sides and bottom of bowl once halfway through processing. Drain chick peas over a bowl, to reserve liquid. Add 1/2 of the can of chickpeas to processor and pulse 1 minute. Scrape down sides and bottom of processor, add remaining 1/2 can of chick peas and process mixture 2 minutes longer. Then, with processor running, slowly add 2 - 3 Tbsp of the reserved liquid from can of chick peas to reach desired consistency. Plate hummus and drizzle top with about 1 Tbsp additional olive oil, then sprinkle with paprika. Store in refrigerator in an airtight container.
Recipe Source: adapted from Inspired Taste with slight changes