Appetizers / Snacks
Creamy Everyday Hummus
Tools You'll Need
- Measuring cups
- Measuring spoons
- Fine mesh strainer
- Chef’s knife
- Medium pot
- Micro plane or grater
- Rubber spatula
- Food processor
- Serving platter
- 1 15.5 oz. can low sodium chickpeas or garbanzo beans
- Zest of 1 lemon
- ⅓ juice (about 1 ½ lemons) +/- to taste
- 2 to 4 cloves garlic chopped Kosher salt to taste
- 1 cup sesame tahini
- ½ teaspoon ground cumin
- ⅓ cup olive oil
Drain and rinse chickpeas
Using a fine-mesh strainer, drain and rinse chickpeas.
In a medium pot, add chickpeas and cover with water. Over high heat, bring to a boil, then reduce to medium-high and cook until chickpeas are soft and just breaking apart. Drain with a colander or fine mesh strainer.
In the bowl of a food processor, combine the lemon juice, garlic, salt, tahini, and cumin, blend until thick paste forms, stopping to scrape down the sides as needed. Slowly drizzle in olive oil until sauce is smooth and creamy.
Add the warm, drained chickpeas to a blender with tahini mixture. Blend until perfectly smooth, stopping to scrape down the sides of bowl occasionally. This blending may take 2-4 minutes until the mixture is ultra-creamy and fluffy. Add some ice-cold water or more oil if needed to make the contents of the blender move.
Taste for seasonings, adding more salt, lemon juice, and/or cumin to taste.
Garnish and serve
To serve, place hummus in the center of a plate, sprinkle with paprika, drizzle with olive oil, and garnish with parsley and fresh-cut veggies.