Hummus
We’ve doubled the recipes and done a few tweaks, so here’s our standard ingredient ratios:
- Two 15-ounce can (425 grams) chickpeas (might be called garbanzo beans)
- 1/2 cup (59 ml) fresh lemon juice, about 2-3 large lemons
- 1/2 cup (59 ml) well-stirred tahini
- One large garlic clove, chopped roughly
- 1/4 scant cup olive oil; optionally more for serving
- 2 scant teaspoons kosher salt
- 1 heaping teaspoon ground cumin
- Dash of ground paprika for serving
This comes out really well pretty consistently; usually I save the liquid from one of the cans of chickpeas in case a bit more liquid is needed to make a nice texture (the recipe recommends adding a few tablespoons water for this purpose).
Also with our food processor it works better to double the recipe.
Directions:
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds (if it seems well mixed you can skip the second half).
- Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open chickpea cans and drain liquid (usually save some in a measuring cup to be the water we may add in the next step!). Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Taste it! It will probably be tasty. If you think the hummus is too thick, you can add a few tablespoons of water and food process again until the consistency is perfect. You could add more salt, tahini, or lemon juice if your taste is different from ours, but we haven’t changed the ratios in a long time.
You’re done!
- If you’d like to serve prettily, you can scrape the hummus into a bowl then drizzle olive oil over the top and sprinkle with paprika.
Stores well for for a week or two if kept in the fridge.
