Homemade hummus is very easy to make. If you don’t have any tahini (a paste made from sesame seeds), a chickpea purée without it is still quite delicious. Just add more olive oil.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Soak for 8 hours or overnight: 3/4 cup dried chickpeas.
Step 2
Drain and cook in plenty of water until quite tender, 1 to 2 hours. Drain the cooked beans, reserving 1/4 cup of the cooking liquid. Purée with a food mill or in a food processor or blender.
Step 3
Stir in: 1/4 cup tahini (sesame seed paste), 1/4 cup fresh lemon juice, 2 garlic cloves, peeled and pounded to a purée, 1 tablespoon extra-virgin olive oil, Salt.
Step 4
Mix until smooth, adding some of the cooking liquid if needed.
Variations
Step 5
Stir in 1/4 teaspoon ground cumin and cayenne to taste.
Step 6
Garnish with a drizzle of olive oil that has been mixed with ground cumin and cayenne.
Step 7
For very smooth hummus, peel the chickpeas after they’re cooked.
