As I mentioned before, we eat a lot of hummus around here. I tend to eat lunch fairly early, so by the time I get home from school I’m usually pretty hungry – and it’s still way to early to think about dinner. While I do love hummus from Trader Joe’s, and will buy that relatively frequently, when I have a couple extra minutes I like to make my own. It’s as simple as throwing a bunch of ingredients in the food processor, and the flavor is great! Pair this up with some homemade pita bread, and you’ve got yourself an easy, healthy snack!
By the way, tahini can be somewhat challenging to find. I’ve found it in the grocery store near the peanut butter. You can also find something called “tahini sauce” at Trader Joe’s – if you use this, don’t add the water or lemon juice right away, and once you’ve combined everything else just add a little of the water/lemon mixture at a time until the hummus is at the desired consistency.
- 3 tbsp. lemon juice (1-2 lemons)
- ¼ cup water
- 6 tbsp. tahini, stirred well
- 2 tbsp. extra virgin olive oil, plus extra for drizzling
- 1 (14 oz.) can chickpeas, drained and rinsed
- 1 small garlic clove, minced
- ½ tsp. salt
- ¼ tsp. ground cumin
- pinch of cayenne pepper
- 1 tbsp. minced fresh cilantro or parsley
- Freshly ground black pepper
In a small bowl or measuring cup, combine the lemon juice and water. In another small bowl whisk together the tahini and 2 tablespoons olive oil. Set aside 2 tablespoons chickpeas for garnish, if desired.
Process remaining chickpeas, garlic, salt, cumin and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down bowl with a rubber spatula. With the machine running, add lemon juice-water mixture in slow, steady stream through the food tube. Scrape down the bowl and continue to process for 1 minute. With the machine running, add the oil/tahini mixture in a steady stream. Continue to process until the hummus is smooth and creamy, about 30 seconds, scraping down the bowl as needed.
Transfer the hummus to a serving bowl or storage container, sprinkle reserved chickpeas and cilantro over the surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Store in the refrigerator. Drizzle with olive oil and freshly ground black pepper before serving.
Source: Annie’s Eats, originally from Cook’s Illustrated