Homemade Hummus

There are a lot of ways to spell hummus (hummous, hummos, houmous, etc.), but you know what I’m talking about, right? Last weekend we went on a little shopping spree at Bed Bath & Beyond and we bought our first food processor (it comes in so many pretty colors!). I knew the first thing I wanted to make in it was hummus. I’ve wanted to make my own forever but you can’t really make it in the Magic Bullet and that’s all I had before. 

Side story: I was out of lemons and we were near Walmart so I ran in to grab some. What they were selling were a sad excuse for lemons. I could fit three of them in my hand. They were like little, baby lemons. One of the many (many, many) reasons I don’t shop at Walmart.

Hummus

Melissa | Persnickety Plates

Homemade hummus is sooo much better than store bought!

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Servings 2 cups

Ingredients

  

1x2x3x

• 2 cups chickpeas drained & rinsed
• ¼ cup tahini sesame paste
• ⅙ cup warm water or 2 Tb + 2 teaspoons - I eyeballed it
• ⅙ cup olive oil same here, half of 1/3 cup eyeballed
• Juice of 3 lemons
• 1 tsp minced garlic
• 1 teaspoon salt
• 1 teaspoon ground smoked cumin
• freshly ground pepper to taste

Instructions

 

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  Combine chickpeas, tahini, warm water, olive oil, and juice of 1 lemon in the bowl of a food processor fitted with a steel blade. Process until smooth and creamy.
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  Add garlic, salt, cumin, and pepper to taste, and process to blend. Taste and correct seasoning if necessary. Add more lemon juice to taste.
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  Scrape into storage container and refrigerate until ready to use.
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  I drizzled olive oil on top & sprinkled with paprika

Notes

Adapted from Under the Highchair

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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