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    Homemade Hummus

    Ingredients

    • 1 can chickpeas
    • ½ cup tahini
    • 3 Tbsp. lemon juice
    • 1 garlic clove (grated or mashed into a paste)
    • ¾ teaspoon salt
    • 10 cranks freshly ground black pepper (or ¼ tsp)
    • ¼ teaspoon ground cumin
    • 2 Tbsp. water.

    Info


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    Directions

    Process chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin, and 2 Tbsp. water in a food processor until smooth, about 1 minute (or you can use a blender).

    With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.

    Transfer hummus to a shallow bowl, top with za’atar, and drizzle with more oil.

    Variations

    Herby Avocado

    • ½ large ripe avocado
    • 1 15½-ounce can chickpeas, rinsed, drained
    • ⅓ cup tahini, well mixed
    • ¼ cup plus 1 tablespoon fresh lime juice
    • 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
    • ¾ teaspoon (or more) kosher salt
    • 10 cranks freshly ground black pepper
    • ¼ teaspoon ground cumin
    • 1 cup cilantro leaves with tender stems
    • 2 tablespoons olive oil, plus more for drizzling
    • Toasted pumpkin seeds (pepitas; for serving)
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    Beet Ricotta

    • 1 baseball-sized red beet (about 6oz) roasted
    • 1 15½-ounce can chickpeas, rinsed, drained
    • ⅓ cup tahini, well mixed
    • ¼ cup fresh lemon juice
    • ¼ cup ricotta
    • 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
    • 1 teaspoon (or more) kosher salt
    • 10 cranks freshly ground black pepper
    • ¼ teaspoon ground coriander
    • Mint leaves, poppy seeds, and olive oil (for serving)
     stars  from 1 votes

    Curried Sweet Potato

    • 1 small sweet potato, baked
    • 1 15½-ounce can chickpeas, rinsed, drained
    • ⅓ cup tahini, well mixed
    • ¼ cup fresh lime juice
    • 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
    • 1 teaspoon curry powder
    • 1 teaspoon (or more) kosher salt
    • 10 cranks freshly ground black pepper
    • ⅛ teaspoon cayenne pepper
    • 2 tablespoons melted virgin coconut oil
    • Crushed roasted, salted cashews, crushed red pepper flakes, and olive oil (for serving)
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    Spicy Carrot

    • 2 medium carrots, roasted
    • 1 15½-ounce can chickpeas, rinsed, drained
    • ⅓ cup tahini, well mixed
    • ¼ cup fresh lemon juice
    • 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
    • 1 tablespoon (or more) harissa, Sriracha, or gochujang
    • ¾ teaspoon (or more) kosher salt
    • ¼ teaspoon ground cumin
    • 2 tablespoons olive oil, plus more for drizzling
    • Toasted sunflower seeds and chopped parsley (for serving)
     stars  from 1 votes
    recipes/sauces/homemade_hummus.txt · Last modified: 2018/07/22 06:27 (external edit)