I like hummus more than anything so I was distraught when I discovered that my favorite Trader Joe’s Mediterranean hummus was made with canola oil and dextrose! I’m only using grapeseed and EVOO, so I set off on a mission to figure out my own hummus recipe that would leave TJ’s in the dust. This hummus is incredibly creamy – just make sure you let it process for long enough. Beware – you may end up eating it by the spoonful. I got creative with this batch and made half of it regular, with paprika and parsley, and the other half with some artichoke hearts and basil. I think once you have the base recipe down, you really can’t go wrong with mix-ins. Maybe I’ll try some roasted red peppers or some chili next time.
- 1 15oz. can organic chickpeas, drained
- 1/3 cup tahini (sesame seed paste)
- 1/3 T. cumin
- 4 T. EVOO
- Juice of 2 organic lemons
- Paprika and parsley for garnish
- 3-4 cloves organic crushed garlic or 2 t. crushed garlic from jar
- 1/2 t. sea salt, to taste
- Optional mix-ins: artichoke hearts, basil, parsley, paprika, sun-dried tomatoes, etc. Go crazy!
- Drain and rinse the chickpeas. You may remove the little chickpea skins if you want, but I tried making hummus with them and without them and found it had no effect on the creaminess. I wouldn’t waste your time!
- Combine tahini and lemon juice in the food processor (I use this one and love it) and let it go for a few seconds until they’re well blended. It’s important to do this first.
- Add the garlic, sea salt, and cumin and process again.
- While processor is running, add chickpeas a few at a time until they’re well blended.
- Drizzle in olive oil and let it go for a couple of minutes.
- Add water to get it to the texture you want. I add a couple tablespoons. Keep in mind that it will thicken in the fridge!
- Store in Pyrex glass container and generously drizzle EVOO on top. Sprinkle paprika and chopped parsley on top. You can also add pine nuts or a few whole chickpeas.