The best freshly made hummus recipe
Homemade creamy smooth hummus is way better than store bought and it is really easy to make. All you need to pay attention to is the order in which you put the ingredients into your food processor. Most hummus recipes use tahini, a savoury sesame paste common to the mediterranean kitchen. Tahini greatly adds to the taste, but if you don’t like it, or for some reason can’t find any in your local store and don’t have time to make it fresh, you’re free to leave it out.
- 250 grams of canned or cooked chickpeas
- 1/4 cup of tahini
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- 2 tablespoons water (or chickpea liquid)
- Juice of a lemon
- Ground black pepper
- Dash of gound paprika or cumin
- Salt to taste
- First add the tahini to your food processor and whip thoroughly, while you drain and rinse your chickpeas. You will notice the tahini get thicker and much lighter in color. Add the chickpeas and liquids in portions, leaving the processor running for a while between each step. Lastly add the spices. If your hummus seems to thick or still has chunks, add a little liquid from the chickpeas or water and leave the food processor turned on some more.