Classic Hummus
Smooth, creamy homemade hummus with just the right amount of garlic and lemon. Made from scratch with dried or canned chickpeas, tahini and good olive oil. Far better than store-bought — and endlessly versatile.
Prep
10m
Cook
0m
Diff.
Eas
Serves
6
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Ingredients
Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed
2 cans, drained
Seeds, sesame butter, tahini, from raw and stone ground kernels
¼ cup
Lemon juice, raw
juice of 2 lemons
Garlic, raw
2 cloves
Oil, olive, extra virgin
2 tablespoons, plus more to serve
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Instructions
If using canned chickpeas, drain and rinse well. Reserve a few whole chickpeas for garnish.
Place the chickpeas, tahini, garlic, lemon juice, and ½ teaspoon salt in a food processor.
Process for 2 minutes until quite smooth.
With the machine running, drizzle in the olive oil and 2–3 tablespoons of cold water.
Continue to process for a further 3–4 minutes until the hummus is very smooth and creamy. It will seem like a long time but it makes a big difference.
Taste and adjust seasoning — more lemon, salt or garlic as needed.
Transfer to a bowl. Use the back of a spoon to create a well in the centre.
Drizzle generously with olive oil. Top with reserved chickpeas, a sprinkle of paprika and fresh parsley.
Serve with warm pita or fresh vegetable sticks.
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