Why buy hummus at the store when it’s so easy to make at home?
Makes about 3.5 cups (875 ml)
For the hummus
1 19-oz [560 ml] can organic chickpeas
1/3 cup [83 ml] tahini (sesame paste)
1 clove garlic, peeled and chopped
½ tsp [2.5 ml] sea salt
½ tsp [2.5 ml] ground cumin
½ tsp [2.5 ml] ground white (or black) pepper
2 tbsp [30 ml] extra-virgin olive oil
2 tbsp [30 ml] water (plus more to taste)
Juice from 2 lemons
More olive oil
Roughly chopped flat-leaf parsley
Chopped black olives
Fleur de sel or sea salt
Pita chips, sliced veggies
Drain and rinse the chickpeas.
Combine all hummus ingredients (chickpeas through lemon juice) in a food processor. Process for at least 2 minutes (preferably more, it takes a while to become really creamy), stopping once or twice to scrape down the sides of the bowl. If you like your hummus lighter and creamier, add more water, one tablespoon at a time, until the desired consistency is reached.
Serve as a dip, garnished with chopped black olives, flat-leaf parsley, black pepper, fleur de sel and extra-virgin olive oil, or spread in your favorite sandwich.
Recipe Credit: Marie AsselinYum