Learn this basic recipe and then have fun changing it up by adding your favorite toppings!
This is a hummus recipe that I've made many times and it's pretty much a basic recipe that you can adapt to any flavor profile by adding a variety of toppings. Go simple with a drizzle of olive oil and a sprinkle of paprika or try one of my favorites - minced Kalamata olives! Sun dried tomatoes and toasted pine nuts is also quite amazing!
The possibilities for toppings are endless- I've seen some pretty loaded hummus bowls! This recipe is the perfect size to take to a party. It makes about 2 cups and can be prepared in less than 10 minutes.
Did you know? Tahini is the creamy butter of blended sesame seeds.
Ingredients
1 (150z) can of chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well stirred tahini
1 clove garlic
2 tblsp extra virgin olive oil, plus more for drizzling on top
1/2 tsp ground cumin
2-3 tblsp water
Topping (optional): olive oil and a sprinkle of paprika is simple and looks nice
Step 1: In a food processor, combine the tahini and lemon juice.
Process for one minute, scrape the sides and bottom of the bowl, then process for another 30 seconds or so. This step is key in making this the creamiest hummus recipe.
Step 2: Add the olive oil, garlic, cumin and salt to the whipped tahini mixture.
Process for one minute, scrape the sides and bottom of the bowl, then process for another minute or until well blended.
Step 3: Rinse & drain the chickpeas
Pour the drained chickpeas onto a towel. When I am in a hurry, I will skip this next part but it is the other key to making super creamy hummus! Roll half of the towel over top of the chick peas and roll them around in the towel to remove and loosen the skins. Most of the skins will separate. No need to remove every single skin from every chickpea unless you are going all in- just getting half of them will make a difference.
Step 4: Place half of the chickpeas into the processor
Process for 1 minute, scrape the sides and bottom of the bowl and then process for another minute or so.
Step 5: Add the other half of the beans to the processor.
Process the entire mixture. It will most likely be a bit dry- slowly add the water as needed until you reach the consistency that you desire.
Step 6: Enjoy!
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika or one of your favorite toppings. Store homemade hummus in an airtight container and refrigerate for up to a week.
The ingredients... Ayurvedically Speaking
Ayurveda views tahini as a powerful ingredient, used to bestow both mental and physical strength on those who consume it.
Read about the benefits of cumin in a recent post I did HERE
Rich in protein and fiber, chickpeas are also low-glycemic carbohydrates and full of inflammation-fighting nutrients. Traditionally chickpea is used to treat abdominal burning sensation, enlargement of liver, mouth ulcers, inflammations, skin diseases, bronchitis, high cholesterol, flatulence, diabetes, hypertension.
People with the following digestive tract diseases are advised to avoid chickpeas:
Crohn's disease.
Ulcerative colitis.
Diverticulitis.
Chronic intestinal pseudo-obstruction.
Lactose intolerance.
Hirschsprung disease.
Gastroesophageal reflux disease.
Irritable bowel syndrome.
Thanks for checking out this recipe. Have you tried making it? What is your favorite topping on hummus?