I've used this recipe many times. Thank you Inspired Taste
The secret to really good hummus is the order in which you add the ingredients in the food processor - you can get that really creamy hummus thats way better than store bought.
Smooth Simple Hummus Recipe
Prep time
Cook time
Total time
Why we love this recipe. When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought.
What you need to know. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets.
Equipment you’ll need. A mesh strainer or colander, food processor, silicone spatula, measuring cups and spoons.
What you need to know. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets.
Equipment you’ll need. A mesh strainer or colander, food processor, silicone spatula, measuring cups and spoons.
Yield: Makes about 1 1/2 cups or enough for 4 to 6 snack portions
You Will Need
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini (we used Krinos)
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
Directions
Preparing the Hummus
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Creating the Perfect Consistency
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
To Serve
- Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
To Store
- Store homemade hummus in an airtight container and refrigerate up to one week.
Read more: http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/#ixzz3AkayUd1R
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