Hummus

Hummus

Creamy homemade hummus

v1.0.0

Equipment

  • 1/4 C measure
  • Citrus juicer (optional, just squeeze with your hands)
  • Food processor
  • Knife
  • Tablespoon

Ingredients

  • 2/3 C dry chickpeas (soaked overnight and pressure-cooked 10 minutes)
  • 2-3 Lemons
  • 2 garlic cloves
  • Salt
  • Tahini
  • Cumin
  • Paprika
  • Olive oil

Prep

  • Clean and chop the garlic
  • Halve and juice the lemons
  • Prepare the food processor with its chopping blade

Cook

  1. Add the garlic, oil, cumin, and lemon juice

  2. Pulse to break up the garlic, then run continuously for 20-30 seconds to homogenize the mixture

  3. Add the tahini, then the chickpeas

  4. Power on for as long as it takes to puree the chickpeas into the lemon/oil slurry.

    If the consistency is thick, add more lemon juice.

Serve

Notes

References

  • Bittman, p93