I love hummus. It’s just so creamy and delicious. Unfortunately for my wallet, it’s not always the cheapest dip to buy. I *really* was craving it this weekend though so I decided to go ahead and make it myself. (I already had the chickpeas and other ingredients in the house.)
The recipe came from Pinterest. Being my first time making hummus, I followed it to a tee. Surprisingly, there was no tahini in the recipe, but I did not miss it at all. That was fine by me though. It was super quick to make. (It would have been even quicker if I had a normal size food processor instead of the mini-chop…it’s going on the Christmas list!)
I was really impressed with the outcome. It was smooth and had great flavor. I served it with cucumbers and green peppers. Everyone that I served it to loved it. I think I’ll be making my own hummus from now on!
- Start by zesting a lemon.
- Then, give it a good roll, slice it in half, and juice it.
- Open 2 cans of chickpeas. Rinse and drain them.
- Peel 2 cloves of garlic.
- Pour the rinsed chickpeas into your food processor.
- Add the garlic cloves.
- Add 1 teaspoon on the lemon zest. (I froze the rest. Not sure how that will work out. I’ll let you know.)
- Pour in 2.5 tablespoons of lemon juice.
- Season with 1 teaspoon salt.
- Add 1 tablespoon water.
- Puree until pretty smooth.
- Once smooth, slowly pour in 1/3 cup of EVOO while running the processor. (Unless you have a mini like me. Then add the EVOO a little at a time and run.)
- After all of the EVOO is fully incorporated, spoon the hummus into a container.
- Sprinkle about 1/4 teaspoon of ground cumin on top.
- Add 1/4 teaspoon dried oregano.
- Add 1/4 teaspoon paprika.
- Finish the hummus by drizzling 1 tablespoon EVOO on top.
Serve with your favorite veggies or pita chips. Enjoy!