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Prep time
15 minutes
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Cook time
30 minutes
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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
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Ingredients
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4 cups
Chickpeas, Cooked or Canned
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Red
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1 cup
Tahini
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4 tablespoons
Fresh Lemon Juice
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3
Garlic Cloves, Crushed
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6 tablespoons
Cold Ice Water
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1 teaspoon
Salt
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1 pinch
Red Pepper
Directions
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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.
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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.
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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.
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