Hummus is so quick and easy to make and is so much better than the store bought kind! Here is just a classic garlic and lemon hummus, but you easily customize it with some of your own additions.
This makes a pretty large batch, so we like to freeze it in small jars and thaw it in the fridge whenever we run out.
Ingredients (makes about 3 cups)
2 cloves of garlic, minced
1/2 cup lemon juice
1/2 cup tahini
1/4 cup olive oil
1 tsp ground cumin
salt to taste (I start with about a 1/2 tsp and go from there)
400g cooked chickpeas*
4-6 Tbs water
*Some people like to skin their chickpeas to get an even smoother hummus. This is optional. If you have the time to skin you chickpeas, go ahead and try it, to see if the difference is worth it to you. I think the hummus comes out delicious without the skinning.
Instructions
1. Heat up a small skillet with a drizzle of olive oil. Sauté the minced garlic until golden and crispy, take off the heat and set aside.
2. Put the tahini and lemon juice in the food processor or blender and blitz it up for a minute, until creamy. Add in the sautéed garlic, olive oil, cumin, and salt. Blend again until everything is smooth and incorporated (you may need to scrape the sides).
3. Finally, add in half of your chickpeas, blend, then add the other half and blend again. Blend until totally smooth, adding water as needed to reach the perfect consistency. Keep in the fridge for up to a week, or freeze it.
Recipe adapted from Inspired Taste
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