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This creamy, smooth hummus is wonderful snack or appetizer. Serve with warm pita bread or veggies.
Once you make this simple recipe, you’ll never buy hummus again.



*1 1/2 cups cooked chickpeas
*juice of 1 lemon
*1/4 cup tahini
*1 small garlic clove, minced
*2 tbsp extra-virgin olive oil, plus more for serving
*1/2 tsp ground cumin
*Salt to taste
*2 to 3 tbsp water






In the bowl of a food processor, combine the tahini and lemon juice and process for 2 minutes.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 2 minutes until well blended.
Drain and rinse the chickpeas. Add the chickpeas to the food processor and process for 2 minutes. Most likely the hummus will be too thick , add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil.

Store homemade hummus in an airtight container and refrigerate up to one week.









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