Hummus Recipe

Hummus is a creamy, flavorful Middle Eastern dip traditionally made from chickpeas, tahini, lemon juice, and olive oil, often served with pita bread, vegetables, or as a spread. It can be prepared quickly using canned chickpeas or made from scratch with dried beans for a richer texture.

• Prep Time: 10–20 minutes
• Cook Time: 0–20 minutes (optional, depending on recipe)
• Servings: 6–12
• Temperature: Serve at room temperature

Ingredients:

• Chickpeas: 3 cups cooked, drained and rinsed 
• Tahini: ¼ cup (60 mL), well-stirred 
• Fresh lemon juice: ¼ cup (60 mL), from 2 lemons 
• Garlic: 2 cloves, roughly chopped 
• Cumin: Heaping ¼ teaspoon (1.25 g) 
• Cayenne pepper: ⅛ teaspoon (0.6 g) 
• Salt: 1 teaspoon (5.7 g), or to taste 
• Extra virgin olive oil: 3 tablespoons (45 mL), plus more for drizzling 
• Paprika: For garnish (optional) 
• Fresh parsley: 1 tablespoon, chopped (optional) 

Equipment needed:

• Food processor or high-powered blender 
• Fine-mesh strainer or colander 
• Measuring cups and spoons
• Spatula or spoon for scraping

Instructions:

1. Cook 1 cup raw chickpeas in 4 cups of water, till very tender. (I use Instapot).
2. Drain the chickpeas in a colander, reserving the liquid from the cans. Set aside a few chickpeas for garnish.
3. In the food processor, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid.
4. Process for several minutes until the mixture is smooth and creamy. The hummus should hold its shape when you drag a spoon through it; if too thick, add more reserved liquid, 1 tablespoon at a time, and process again.
5. Taste and adjust seasoning, adding more salt, lemon juice, or cayenne as needed.
6. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center.
7. Drizzle a little olive oil into the well, then sprinkle with paprika and chopped parsley. Garnish with the reserved chickpeas.