Hummus recipe

Hummus Recipe: A Creamy and Nutritious Middle Eastern Dip

Hummus is a versatile and delicious dish made primarily from chickpeas and tahini. It’s perfect as a dip, spread, or side dish. This recipe yields about 2 cups of hummus.

Ingredients:

• 1 can (15 oz) of chickpeas (or 1.5 cups cooked chickpeas)
• 2-3 tablespoons tahini (sesame paste)
• 2-3 tablespoons fresh lemon juice (about 1 lemon)
• 1-2 garlic cloves, peeled
• 2-3 tablespoons extra virgin olive oil, plus extra for garnish
• 1/2 teaspoon ground cumin (optional)
• Salt to taste
• 2-4 tablespoons cold water
• Paprika and chopped parsley for garnish (optional)

Instructions:

1. Prepare Chickpeas:
   Drain and rinse the canned chickpeas. For an extra creamy texture, you can peel the chickpeas by gently rubbing them in a clean kitchen towel to remove the skins.
2. Blend the Base:
   In a food processor, combine tahini and lemon juice. Blend for about 1 minute until the mixture is smooth and creamy. This step ensures a fluffier texture.
3. Add Chickpeas and Flavorings:
   Add the chickpeas, garlic, olive oil, cumin (if using), and a pinch of salt to the food processor. Blend for 1-2 minutes until the mixture is thick and well combined.
4. Adjust Texture:
   While the food processor is running, add cold water, one tablespoon at a time, until the hummus reaches your desired consistency. Scrape down the sides of the bowl as needed.
5. Taste and Season:
   Adjust the seasoning by adding more lemon juice, salt, or olive oil as desired.
6. Serve:
   Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with paprika and parsley if desired. Serve with pita bread, fresh vegetables, or as a spread in wraps and sandwiches.

Tips:

• Custom Flavors: Add roasted red peppers, sun-dried tomatoes, or a dash of chili flakes for a twist on the classic recipe.
• Storage: Store hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving.

Enjoy your creamy, homemade hummus!