Homemade Hummus is SO EASY! I don’t know why I never attempted to make it before. I was having breakfast with my friend Luiza who pronounces this delicious dip as whoo-mus not huh-mus like me. She was telling me all her family secrets on how to make the best whoo-mus ever when I was getting concerned I had taken the easy way out by buying canned chick peas and then she had all the secrets for that too…
It’s real simple. Are you ready for your mind to be blown?
1 can of chickpeas (no salt added, 15.5 oz) save the chickpea liquid from the can – tip from Luiza
1/4 cup of tahini – I used garlic tahini and I would even use a little less next time so it doesn’t over power the chickpeas
1/2 a lemon
1/2 teaspoon of ground cumin
2 tablespoons of olive oil
salt and pepper
paprika for sprinkling on top
more olive oil to drizzle into a swirl
toasted pinenuts (totally optional)
minced parsley (totally optional)
Some notes:
– Everything was eyeballed, so these are rough measurements. I think this is something over time you just will be able to tell what it needs when tasting.
– I did add a little olive oil into the food processor but I don’t know if it needs it if you are using the chickpea liquid.
– I added too much chickpea liquid and it was more runny than I wanted (still tasted delicious) so add it slowly until you get the consistency you want.
– The tahini I used was infused with garlic other wise definitely add minced garlic to this. I would probably add a clove or two next time because I could barely taste it.
This was made on a week night after a llllllllllllooooooooooooonnnnnnnnnnggggggggggg day at work. It was super simple and I pulled it all together under 10 minutes. This is so much tastier than store bought + it’s super fresh. I would store it in your fridge no longer than three days but it probably won’t last that long! You could even make this a meal by adding some fresh cucumber, carrots, avocado. Even some grilled chicken and saffron rice would be nice additions too!
