The Creamiest Homemade Hummus

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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.

Vegan.

Ingredients

  • 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!

Preparation

  1. 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!
  2. 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.
  3. Add the garlic, sea salt, and cumin and process again.
  4. While processor is running, add chickpeas a few at a time until they’re well blended.
  5. Drizzle in olive oil and let it go for a couple of minutes.
  6. 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!
  7. 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.

Comments

  1. Jon Rudin says:

    I would love to try this hummus sometime. May I suggest that instead of canned garbanzo beans that you soak organic dried garbanzo beans and use those in your recipe. Also I just received a link from my wise friend Attila who has great knowledge of nutrition. Check out this link for a great Himalayan salt source: http://www.americanbluegreen.com/

    Happy birthday to you, one day early.

    • Thank you for the link! I love himalayan salt – I use it all the time. And this would absolutely work with soaked beans, and it’s probably even better. :)

Trackbacks

  1. […] trio was born – and you bet it was authentic, creamy, delicious, and EASY. It started as my basic hummus recipe, and then was embellished first by roasted red peppers, and then by chipotle for some kick, […]

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