Homemade Hummus

Course Appetizer, Snack

Cuisine Mediterranean

Keyword homemade hummus

Prep Time 5

Cook Time 2

Total Time 2 10

Servings

Calories 73

Author Jodie Randolph

175 grams (about 1.25 cups) chickpeas (garbanzo beans), cooked and peeled
70 grams (3-4 tablespoons) of tahini (sesame paste)
Juice from 1 lemon about 2-3 tablespoons
1-3 cloves garlic no need to mince, the blender will do the job for you. You maybe find you like your hummus with more garlic, in which case add or reduce to your liking)
10 grams (1 tablespoon) of olive oil
4 grams (1 teaspoon) of ground cumin or cumin seeds (the seeds will get ground up in the blender)
Salt to taste
Water as needed for consistency. I usually use about 175 grams (0.75 cup of water). This makes it the perfect thickness for my family’s preference. Plus once refrigerated, the hummus will thicken a bit.
Optional toppings: paprika, chopped parsley, extra olive oil, pine nuts

Blend Ingredients: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.
Adjust Consistency: If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Blend again to incorporate.
Taste and Adjust: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or garlic, according to your preference. Make it how you like it!
Serve: Transfer the hummus to a bowl. Create a well in the center and drizzle a little extra olive oil. Sprinkle it with paprika and chopped parsley for garnish if you want to be fancy!
Store: Place hummus in an airtight container and in the refridgerator for up to a week. Enjoy as a dip, spread, or sauce!