Hummus - to Die For!

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photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Pick over the chickpeas and discard any misshapen chickpeas and stones.
  • Rinse the chickpeas and drain.
  • Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
  • Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
  • Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
  • Remove from the heat and drain, reserving the cooking liquid.
  • In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
  • Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
  • Taste and add more lemon juice and salt, if needed.
  • Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle with the remaining 1 Tbs.olive oil.
  • Sprinkle with the parsley and paprika.
  • Garnish with the lemon wedges and olives and serve.

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Reviews

  1. Absolutely delicious! This is the first time I am making hummus and also the first time I am cooking chick peas. I thought I had the peas soft enough but they weren't and so I have a grainy textured hummus. Ichose this recipe as it uses dried beans. This is a very economical dish and definitely a keeper.
     
  2. Extremely yummy! I won't be able to go back to store-bought hummus anymore. I'd love to lighten up this recipe, but I can't see how ... we'll just use it sparingly, and enjoy it thoroughly when we have it. I used canned garbanzo beans (Trader Joe's) and it was absolutely delicious, so I have to assume it didn't hurt the flavor much to go with canned.
     
  3. Delicious!!!
     
  4. The best hummus I've ever had, and I used canned, rinsed garbanzos and even left out the tahini! It was great, very fresh and good with raw veggies or chips or any kind. A processor is the only way to really get this blended well, and you can easily adjust the liquid as you process it. This is the only recipe I ever use for hummus now. Thanks Mimi!
     
  5. The balance of tastes was perfect for me, but I didn't use any water at all while processing the chick peas, and I should have. I ended up with very tasty, but too thick a hummus. Solid, basic recipe for hummus. Thanks!
     
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Tweaks

  1. Very good I used can beans which cut down alot of time. Cut the tahini down to 1/4 cup. Replaced the garlic with roasted garlic. Yummy good!
     

RECIPE SUBMITTED BY

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
 
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