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Best Simple Hummus

Chips & dip are my go to for any occasion – and I love experimenting with new dips to try! A few years back, the husband and I tried to make hummus and it turned out ALL WRONG. So we never tried again, thinking we had make a huge garlicky disaster and only more experienced hands were capable of making hummus. Fast forward to now, and man were we wrong. Hummus can truly be a very simple dip to make! We made a few tweaks and found a really quick and easy recipe so I had to share it with y’all.

The Best Simple Hummus
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Ingredients
  1. 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
  2. 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
  3. 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
  4. 1 small garlic clove, minced
  5. 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
  6. 1/2 teaspoon ground cumin
  7. Salt to taste
  8. 2 to 3 tablespoons (30 to 45 ml) water
  9. 1 to 3 tablespoons of red pepper flakes (for a spicy version)
  10. Dash ground paprika (garnish)
  11. red pepper flakes (garnish)
Instructions
  1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
  2. This will “whip” or “cream” the tahini.
  3. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
  4. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds or until well blended.
  5. Open, drain, and rinse the chickpeas. (remove the skins or not)
  6. Add half of the chickpeas to the food processor and process for 1 minute.
  7. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  8. Slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  9. Taste for salt and adjust as needed.
  10. For a spicy version - add the red pepper flakes and process for 30 seconds.
  11. Serve hummus with a drizzle of olive oil and dash of paprika.
  12. Store homemade hummus in an airtight container and refrigerate up to one week.
Simply Elliott https://simplyelliott.com/