The Best Hummus

"adapted from Joy of Cooking. I recommend stonehouse farm olive oil (http://www.stonehouseoliveoil.com) -- it makes all the difference."
 
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photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie-
Ready In:
10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Combine chickpeas, lemon juice, garlic and tahini in blender or food processor and blend until smooth. Add water as necessary (I like mine thick and fluffy, so I minimize the water).
  • If not serving immediately, add paprika. Add olive oil through feeding tube while running food processor (or add to blender and blend). If serving immediately, put hummus in serving bowl with olive oil and paprika on top.
  • For even better hummus, cook 3/4 cup of chickpeas instead of using canned, and use some cooking liquid instead of the water.

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Reviews

  1. I'm always looking for different hummus recipes, because I love the stuff. This recipe is a little too lemony for my taste. I'd reduce the amount of lemon juice by about half next time. To mask the strong lemon taste a little I added 1/2 tsp of sambal oelek and a dash of cumin, as well as paprika. Thanks for sharing. :D
     
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RECIPE SUBMITTED BY

I like to cook things that are vegetarian (but sometimes fish), nutritious (minimize refined grains, sugars, and saturated fat), and most importantly delicious. This is important because usually when people put value on nutrition the resulting dishes taste like dirt. I don't understand why it has to be so black and white: either a dish is nutritious, or it is really good, never both. Because that's SIMPLY NOT TRUE. I have made incredibly delicious things that are, for the most part, good for you. (It's hard to always avoid adding sugar or butter, but one must compromise sometimes.) My dream is to have a gourmet vegetarian cookbook. I'll write it myself someday if I have to.
 
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