Best Ever Hummus
Sept 11, 2017 23:01:32 GMT -5
Post by PurplePuppy on Sept 11, 2017 23:01:32 GMT -5
Best Ever Hummus
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This hummus is creamy, super smooth, and oh so good. Homemade hummus is so much better, nothing compares to the taste and quality of homemade and it's ready in just 15 minutes!
Course: Appetizer
Cuisine: Middle Eastern
Servings: 6
Calories: 318 kcal
Author: Joanna Cismaru
Ingredients
15 oz chickpeas with liquid, 1 can
1/4 cup olive oil
1/2 tsp cumin ground
2 garlic cloves sliced
1/2 tsp salt
1/3 cup lemon juice freshly squeezed
1/2 cup tahini paste
1/2 cup water
US Customary - Metric
Instructions
Add the chickpeas with liquid to a small saucepan and cook over medium heat for about 5 to 10 minutes, or until most of the liquid has cooked off. Let the chickpeas cool for about 5 minutes.
Add the chickpeas and the rest of the ingredients, minus the water, to a food processor and pulse until smooth. Add water if the hummus is too thick up to 1/2 cup or until the desired consistency is achieved.
Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with parsley and roasted chickpeas.
Recipe Notes
Tahini paste is a condiment made from toasted sesame seeds and oil. It's a stable in Middle Eastern and Mediterranean cooking.
To make the roasted chickpeas, add some chickpeas without liquid to a bowl, season with cumin, paprika, garlic powder, salt and pepper and drizzle with some olive oil. Place on a baking sheet and bake at 400 F degrees for about 30 minutes or until crispy and crunchy.
Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
Freeze in covered airtight containers or heavy-duty bags for 3 to 4 months.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This hummus is creamy, super smooth, and oh so good. Homemade hummus is so much better, nothing compares to the taste and quality of homemade and it's ready in just 15 minutes!
Course: Appetizer
Cuisine: Middle Eastern
Servings: 6
Calories: 318 kcal
Author: Joanna Cismaru
Ingredients
15 oz chickpeas with liquid, 1 can
1/4 cup olive oil
1/2 tsp cumin ground
2 garlic cloves sliced
1/2 tsp salt
1/3 cup lemon juice freshly squeezed
1/2 cup tahini paste
1/2 cup water
US Customary - Metric
Instructions
Add the chickpeas with liquid to a small saucepan and cook over medium heat for about 5 to 10 minutes, or until most of the liquid has cooked off. Let the chickpeas cool for about 5 minutes.
Add the chickpeas and the rest of the ingredients, minus the water, to a food processor and pulse until smooth. Add water if the hummus is too thick up to 1/2 cup or until the desired consistency is achieved.
Transfer hummus to a dish and drizzle some olive oil over it, then sprinkle with parsley and roasted chickpeas.
Recipe Notes
Tahini paste is a condiment made from toasted sesame seeds and oil. It's a stable in Middle Eastern and Mediterranean cooking.
To make the roasted chickpeas, add some chickpeas without liquid to a bowl, season with cumin, paprika, garlic powder, salt and pepper and drizzle with some olive oil. Place on a baking sheet and bake at 400 F degrees for about 30 minutes or until crispy and crunchy.
Store leftover hummus in an airtight container in the refrigerator for 4 to 7 days.
Freeze in covered airtight containers or heavy-duty bags for 3 to 4 months.
