Prep 10 mins
Cook 0 mins
I like creamy hummus, no chalky hummus for this girl! This is a slightly modified recipe from my favorite vegetarian book 1,000 Vegetarian Recipes. For enhanced flavor, use homemade tahini (see Tahini Made Easy). The hummus must be prepared several hours in advance for best flavor. Do not substitute dried parsley for fresh.
- 1 1⁄2 cups chickpeas, cooked and reserve liquid (or equivalent canned chickpeas with liquid saved)
- 3 tablespoons tahini, preferably homemade
- 2 -3 tablespoons fresh lemon juice (I like my hummus a bit more lemony)
- 2 tablespoons bland oil
- 1 tablespoon extra virgin olive oil
- 2 -3 garlic cloves, minced
- 1⁄4 teaspoon cumin powder, very lightly dry roasted
- 1⁄4 teaspoon salt, to taste
- 1 tablespoon fresh flat-leaf Italian parsley (no more than 1 tablespoon parsley or the hummus will turn an unappetizing green)
- 1 dash paprika
- parsley sprig
- Place all the ingredients except for reserved bean liquid into a food processor or blender. While appliance is running begin gradually pouring some of the bean liquid down the feeding tube. (Do not use water to thin the hummus.) Process until smooth and creamy. If the appliance is laboring you need to add more liquid.
- Scrape down sides of appliance. Taste test hummus and add more salt, lemon, etc if necessary. Hummus should be not too garlicky, not too lemony, not too pasty from the sesame seeds- a happy medium.
- Transfer prepared hummus to a serving bowl and garnish with a drizzle of olive oil around the inner edges of the bowl and a sprinkle of sumac. Lastly, garnish with a sprig of fresh parsley.
- Serve with chips, cut up vegetables, baked pita triangles, etc.
A+! I used jarred tahini (lazy me), regular parsley and omitted the sumak (preference) and upped the fresh lemon juice a bit...we have a tree now! Also used about 5 cloves of roasted garlic which, of course, is milder than fresh. Oh, and I pooled the olive oil with a dash of paprika in the center. The only additional thing I might do next time is up the cumin because we LOVE it. Thank you, Cookgirl!
Thanks for posting this great, tasty and creamy houmous recipe. The only thing I changed was to leave out the parsley as I am not a fan of it. I also used store bought organic tahini, as I still had a jar in the fridge.
A wonderful hummus, Cookgirl. I agree totally with your description of what hummus should be like and this recipe (for me) achieves just the right balance in flavour and in texture. Well actually, to achieve a slightly coarser overall texture, I reserved about 1/4 cup of the chickpeas, and mashed these manually, then mixed them thoroughly with the mixture that had been processed. A delicious blend of flavours. The cumin and the sumak are great additions. Thank you for sharing this recipe, I’ll be making it again. This is now my favourite hummus recipe!