Go Back Email Link
best hummus ever

Best Hummus Ever

Dr. Renae Norton
I don’t know why but the fall always makes me think of hummus. I love it all year round but I particularly like it in the fall.I make my own hummus because it’s so difficult to find hummus on the market that doesn’t have sunflower or some other nasty oil in it.
This recipe is really quick and easy to make. You could buy the Chickpeas raw and cook them yourself or you can buy canned chickpeas that have already been cooked. I’m all about making it as easy as possible so I bought canned chickpeas. 
In terms of the tahini, it’s also very easy to make your own tahini but once again I have an organic version that I get at Whole Foods that has no extra ingredients in it so why mess up the Cuisinart?
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Snack
Cuisine American
Servings 6 servings
Calories 190 kcal

Ingredients
  

  • 1 can chickpeas 15 oz
  • 1/4 cup fresh lemon juice 1 lemon
  • 1/4 cup tahini well stirred
  • 2 cloves garlic minced
  • 2 TBSP extra-virgin basil spiced olive oil
  • 1 TBSP ground cumin
  • 1 tsp Himalayan pink sea salt 
  • 1/4 tsp smoked paprika 
  • 2 TBSP water

Instructions
 

  • In food processor, combine the tahini and lemon juice. Process  for 1 minute, scrape the sides and bottom of the bowl then process again until the mixture is creamy and pulling off of the sides of the bowl. This makes the hummus smooth and creamy.
  •  Add the olive oil, minced garlic, cumin, and 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.
Keyword chickpea, hummus