Israeli

Creamy Lemony Classic Hummus

October  7, 2020
0
0 Ratings
Photo by simmering essence
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

Homemade hummus is so easy to make and much more satisfying to eat than store bought. The quality of the ingredients will make a difference in the taste here. —simmering essence

Continue After Advertisement
Ingredients
  • 4 cups Chickpeas, Cooked or Canned
  • Red
  • 1 cup Tahini
  • 4 tablespoons Fresh Lemon Juice
  • 3 Garlic Cloves, Crushed
  • 6 tablespoons Cold Ice Water
  • 1 teaspoon Salt
  • 1 pinch Red Pepper
Directions
  1. Put the chickpeas in a food processor and process to break them up. Add the tahini, lemon juice + zest, garlic, and 1 teaspoon of salt. Process until it becomes blended and creamy. Drizzle in the ice water and let it blend for about 5 minutes. This is where you want to adjust the taste and the texture. Add more tahini, garlic, lemon or salt if desired. If it is still pasty, add more cold water a tablespoon at a time. The goal is to get a very smooth and creamy texture here. Let it rest for about 30 minutes before serving. Or refrigerate, but remove 30 minutes before serving. Store covered in the refrigerator for a week.
  2. Homemade pita chips make hummus SO much better! Heat a bit of olive oil over medium heat, cut pita bread in wedges, and saute on both sides until golden. Remove from the pan and top with coarse salt. I also love sprinkling za’atar and sumac over the chips.
  3. The salad is: a variety of olives from my grocery store olive bar, mini heirloom tomatoes, chopped roasted red pepper, parsley, red onions, feta, za’atar, sumac, coarse salt, and olive oil.

See what other Food52ers are saying.

0 Reviews