My Hummus Recipe
Oct 21st, 2008 by michelle
Ingredients
- 3 garlic cloves
- 1 can organic chickpeas
- 1/3 cup tahini
- 1/4 cup olive oil (this can be omitted)
- 1/3 cup fresh lemon juice
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1/2 tsp salt
- cold water
- paprika for sprinkling
Directions
- Start a food processor (blender can work as well, but it won’t come out as creamy).
- Add the garlic cloves first.
- Then add the chickpeas and tahini.
- Add lemon juice and oil, if using.
- Add the spices- this isn’t a science. You can really add how ever much you want of the cumin and cayenne pepper, but don’t put too much salt.
- Using the chickpea can, slowly add water until the consistency is what you want.
- Process until very smooth.
- Taste it to make sure that it doesn’t need anything else.
- Serve sprinkled with paprika
I usually double or triple this recipe, and I don’t usually make it with the oil. I will add the oil to the top of the hummus before sprinkling the cayenne.
I like my hummus very smooth with a little kick. If you like yours chunkier, process it for less time. If you don’t want the “kick”, only use one garlic clove and omit the cayenne paper and, possibly but not necessarily, the cumin.
Yum! This sounds better than mine, though I wonder if the kids would still devour it if I added cayenne. FYI: I use the blender and keep going until it’s very creamy. I often have to add oil, though, even if I wasn’t going to use it, in order to help the ingredients go ahead and really blend.
My son eats it like this. But if your kids aren’t used to spicy food, they might not like it. I never make mine with oil that way I can eat it any fasting day and not have to worry about it. I sometimes add the olive oil on the top on an oil day or a non-fasting day.