Hummus, Hamos, Houmous, Hommos, Hommus, Hummos, Hummous, Humus!
photo by Sandi From CA
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
1.5 cups (approximately)
ingredients
- 425.24 g can chickpeas, drained and rinsed
- 59.14 ml tahini
- 59.14 ml extra virgin olive oil
- 59.14 ml water
- 44.37 ml fresh lemon juice
- 4.92 ml minced garlic or 4.92 ml garlic paste
- 3.69 ml salt
- 0.25 ml kashmiri chili powder (the former is a bit milder) or 0.25 ml cayenne (the former is a bit milder)
- 2.46 ml sumac (to garnish)
- 2.46 ml ground cumin (to garnish)
directions
- After draining the chickpeas well, put them all in a clean, large, cotton (non-terry) kitchen towel. Very gently rub the chickpeas to loosen their skins. Open the towel and discard all skins.
- Process all ingredients except for the garnishes in a food processor or blender until smooth, about 40 seconds. You may need to stop and occasionally scrape down the sides of the vessel.
- Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
- To serve, remove from fridge, garnish with your selections, and serve with toasted pita chips.
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Reviews
-
This was the best hummus I have made so far. I did add more lemon juice. At least 1/4 cup but probably more. Very good. I also replaced the chili powder with cumin. I also took your advice on peeling the beans and WOW, what a difference. This is the first time I've ever been able to make super smooth hummus. Thanks so much!
Tweaks
-
This was the best hummus I have made so far. I did add more lemon juice. At least 1/4 cup but probably more. Very good. I also replaced the chili powder with cumin. I also took your advice on peeling the beans and WOW, what a difference. This is the first time I've ever been able to make super smooth hummus. Thanks so much!
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California