Servings:six to eight.
This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they’re very tender.
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- 19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender
- 1/2 cup tahini (sesame-seed paste)
- 1 clove garlic
- 1/3 cup fresh lemon juice
- Kosher salt to taste
- Olive oil for drizzling
- Cayenne for sprinkling
Preparation
- If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid.
- Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thick paste (if it’s still too thick, thin it more with water). Season with salt. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with cayenne. Serve with pita bread or raw vegetables.
Reviews
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Reviews (4 reviews)
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EMM3773| 04/16/2021This was so easy! I had stocked up on canned chick peas a year ago and most of them were still in the cupboard. Did not have tahini so substituted with almond butter, and it still came out great. My tip: mince the garlic clove before adding unless you have a way more efficient food processor than I do. Didn't need the additional water but did add a quick sprinkle of cayenne. Super! Now off to make the yufka to go with.
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chefwannabe| 07/20/2015This is my go to recipe for hummus. It's great with canned chickpeas but even better with homemade. I find homemade a little easier to digest. If I forget to save the cooking water I thin it with a little unflavored yogurt.
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joelkdouglas| 08/16/2008
This makes wonderful Hummus--don't be skimpy with the olive oil.
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witgirl| 04/13/2008
This is an excellent recipe. I always make the hummus from scratch and it turns out great. I like to increase the garlic added at times depending on my mood.
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