Author Notes
Everyone needs a good, straightforward hummus recipe in their arsenal. This is mine. I riffed off a recipe in Melissa Clark's 'Cook This Now', but adjusted it to suit my preferences, bringing in some flavors she didn't use and playing down others (cumin) I don't love. The recipe that follows is my favorite mix, but play around with the proportions and ingredients a bit to make it your own. —Tayla
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Ingredients
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15 ounces
can of chickpeas
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1
clove of garlic, smashed
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1/8 teaspoon
ground cumin
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1/4 teaspoon
ground cayenne pepper
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1/4 cup
tahini, well stirred
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1/4 cup
olive oil
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1
lemon, juice of
Directions
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Put the chickpeas, garlic, spices and tahini in a food processor.
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Pulse about a dozen times until the chickpeas are broken down.
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Turn the processor on and add the olive oil through the pinhole in the top. Blend until smooth, adding more olive oil if necessary.
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Add the lemon juice and blend again. Adjust seasoning as needed/desired.
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