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Homemade Hummus - Judith F. - Business Continuity


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Member since 2020
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Why I Love This Recipe

It tastes so fresh, and is a healthy addition to the diet. We serve it with carrots and celery. My kids will even eat it with grilled pita bread.


Ingredients You'll Need

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
3 small garlic cloves, minced (or roasted garlic)
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika, for serving


Directions

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.


Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.


Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.


Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.


Questions, Comments & Reviews


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