This hummus is way better than any store-bought hummus out there! Great for snacking, using as a spread on sandwiches or wraps or taking as an hors d’oeurve to a party. People will be very impressed that you took the time to make your own hummus when in reality, it takes less than 10 minutes. My family is Lebanese and this recipe is adapted from my mother’s hummus recipe though I have made some alterations. This hummus is delicious served with homemade pita chips, but veggies are great for dipping too. You can also use hummus as a spread on sandwiches and wraps!
Now, I’m going to let you in on a few hummus-making secrets:
1. If you have ever made hummus and it has come out pasty and thick rather than creamy, it may be because you did not boil the chickpeas. Boiling softens the chickpeas and makes for a creamier hummus!
2. Now, this step is a pain in the ass but it’s totally worth it: peel the chickpeas after boiling!
3. Many recipes call for soaking dried chickpeas overnight, but I personally think canned chickpeas work just as well.
NOW FOR THE HUMMUS RECIPE!
Time: 10 minutes
Dietary Info: Dairy-Free, Gluten-Free
- 1 15 oz . can of chickpeas (I use Goya Garbanzo beans)
- 2 teaspoons cumin
- 2 small garlic cloves or one large garlic clove
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/3 cup olive oil
- 1/3 cup water
- 1/8 teaspoon smoked paprika
- 1 teaspoon chopped parsley for garnish
1. Drain and rinse chickpeas. Fill a small pot with water so that the pot is about half full. Bring to a boil and add chickpeas. Let boil for 20 minutes.
2. While chickpeas are boiling, chop cloves of garlic and set aside. When chickpeas are done boiling, allow to cool then peel them individually (I actually find this kind of therapeutic.
4.Add tahini and lemon juice to food processor, processing for about 15 seconds, allowing tahini to get a whipped texture. Add water and process for another 15 seconds. Then, add softened chickpeas to food processor and process for 30 seconds. Scrape sides of food processor and process for another 30 seconds. Add olive oil, garlic, cumin and paprika- process for yet another 30 seconds. Scrape sides of the processor again and process for a final 15 seconds! By now, your hummus should be pretty creamy. If it is not, scrape the sides and process a bit longer until you reach your desired creaminess! Scrape hummus out of food processor and into a serving dish with a lid. To serve, I like to make a small hole in the center then add about a tablespoon of olive oil. Garnish with chopped parsley. Hummus should stay good in the refrigerator for about a week, though it never lasts that long in my house!
FOR THE PITA CHIPS!
Cooking time: 10-15 minutes
Dietary Info: Dairy-Free
- 8 pita pockets (I use Middle East Bakery Whole Wheat Pita)
- 1/4 cup olive oil
- 1/2 teaspoon cumin
- Salt to taste
1. Preheat oven to 375 degrees.
2. Slice each pita pocket into 8 wedges. Mix olive oil and cumin in a small dish and use a brush to dab some of the mixture onto each wedge, making sure each wedge is covered with oil.
3. Place wedges in a thin layer on a cookie sheet, making sure they do not overlap then sprinkle with sea salt. Throw em’ in the oven and bake until lightly browned, about 10-15 minutes (they will begin to curl a bit). Take them out, let cool and serve with hummus!