Hummus
Total Time
20 Minutes
Prep Time
20 Minutes
Rating
4.96 out of 5 stars
(138)
Ingredients
3 cups
- 2 (15½ oz.) cans chickpeas
- ¼ cup freshly squeezed lemon juice, from 2 lemons
- ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
- 2 cloves garlic, roughly chopped
- Heaping ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon freshly chopped parsley, for serving (optional)
- Paprika, for serving (optional)
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Preparation
Step 1
Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
Step 2
In the bowl of a food processor fitted with a metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
Step 3
Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
Step 4
Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.
Step 5
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Chef's notes
Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.
For a different flavor, try topping with sumac or za’atar instead of paprika.
