I love Hummus, and have been wanting to make my own for a long time now. For some reason, it seemed like a daunting task.
In a bind, and having a hard time figuring out what to make, I made this as an appetizer for the Superbowl this year, alongside my Blackberry Crumble Bars.
- 2 (15.5-ounce) cans of chickpeas, rinsed and drained
- 2 garlic cloves, crushed
- 1/2 cup of water
- 1/4 cup of tahini (sesame seed puree)
- 3 tablespoons of fresh lemon juice
- 2 tablespoons of extra-virgin olive oil
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Red pepper flakes, optional
- Paprika, optional
How to put it together:
- Place your chick peas and garlic in a food processor; pulse 5 times or until chopped. Add in 1/2 cup of water and the rest of your ingredients [minus the optional red pepper flakes and paprika… that comes in later!]
- Pulse until the mixture is smooth, scraping down the sides of your food processor as it is needed.
How easy is that?!
Optional: I sprinkled mine with red pepper flakes and paprika on top, and then drizzled a little more olive oil on top for presentation purposes.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.