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Prep 5 mins
Cook 6 mins
This is a staple in my home. I put it on everything. It is a little bit spicy, just the way I like it. This is a very simple recipe that can be easily adjusted to taste.
- 1 (15 ounce) can chickpeas
- 1⁄3 cup tahini
- 4 garlic cloves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cumin (or more to taste)
- 1⁄2 teaspoon smoked paprika
- 1⁄8 teaspoon coriander
- 1⁄4 teaspoon cayenne
- 1 tablespoon olive oil
- 1 lemon, juice of
- 1 teaspoon lemon zest
- 2 teaspoons parsley (fresh or dry)
- 1⁄2-1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons water (thin to taste)
- First I drain and rinse the chickpeas very well (this is important). When I have time, I will boil them for 5 minutes and then let them sit in the water for an hour because the are sometimes still very hard in the can.
- I put all of the ingredients into the food processor and I run the processor, pulsing at first, then full on.
- I like my hummus very smooth, so I process for about 5-6 minutes, scraping down and stirring a few times. I also like to add water until it is very smooth (personal taste). I taste for seasoning and sometimes add more salt, pepper, etc. Add a little extra cayenne and smoked paprika for a much more spicy and exciting hummus. If you like lemon hummus, add more lemon zest and lemon juice and leave out the paprika and coriander.