We eat a lot of hummus. I used to make it regularly, but Kiddo developed a fear of the food processor, and I stopped. It had probably been close to a year since I last made my own hummus. Unfortunately, I lost my most favorite recipe.
The one we made was OK, but it needs some tweaks. I’ll post a recipe with my edits, but know that it is still a work in progress. I haven’t made this recipe yet, but I think I will try it next time.
So, Kiddo and I started by peeling the chickpeas. I have a Lebanese friend and her mom makes the most delicious hummus. Her mom peels the chickpeas so we pee the chickpeas. Kiddo got quite good at removing the outer skin. It’s pretty tedious, so I recommend getting an industrious toddler (or several) to help with the endeavor. The hummus could have been smoother, but I think we should have just left it in the food processor for longer.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1.5 -2 TBS lemon juice (the original recipe says 1/4 cup and it was waaay to much)
- 1/4 cup tahini
- 1 small garlic clove, minced (we used two cloves because we love garlic)
- 2 TBS extra virgin olive oil (more for serving, but we forgot)
- 1/2 tsp ground cumin
- salt to taste
- 2-3 TBS water
- ground paprika to garnish
- Peel the chickpeas, set aside.
- In the food processor, combine the tahini and lemon juice. Process for 1 minute, scrape, the process for 30 seconds more (this step is supposed to whip the tahini for a smoother final product, but I had never done it before and am not convinced of its efficacy).
- Add the chickpeas, garlic, olive oil, cumin, and salt and process until blended.
- Add water and continue to run the food processor until the desired texture is reached.
- Taste and add salt as needed (Kiddo was an EXPERT taster).
- Garnish the hummus with a splash or olive oil and a sprinkle of paprika.