Prep 15 mins
Cook 0 mins
So I'm tired of writing out this recipe on the back of cocktail napkins (while usually pretty well under the influence of said cocktails). So basically, for all the requests, here's the recipe that I've settled on after years of hummus blending. This recipe can easily be doubled/tripled/good-god-quadrupled.
- 1 (540 ml) can chickpeas
- 4 garlic cloves
- 3 tablespoons lemon juice
- 3 tablespoons roasted tahini
- 1 teaspoon cumin (optional)
- Drain the chickpeas, saving the liquid.
- Peel and mince the garlic.
- Add chickpeas, garlic, lemon juice, and tahini to the food processor.
- Blend until its coarsely processed, scraping down the sides to make sure it all gets evenly processed.
- Add the reserved chickpea liquid (roughly a quarter cup, maybe?) until it is a desired consistency.
- Now its up to you to adjust to your own tastes; ie: add more garlic, try some cumin or parsley, experiment with adding some yogurt.
Very, very tasty!! I used peanut butter instead tahini because I'm a poor college kid and probably added a little more cumin just for our tastes. Thanks a bunch!!
Excellent recipe! This is pretty much the same as off of the can of chickpeas I bought last night, but your instructions are better, and next time I'll add the cumin. Super yummy and also relatively healthy (unless you eat it in the quantities that I do because I can't leave a good thing alone...).
Hey Stu, This comes from another chef with the moniker of Stu. Loved it! Added a Tbspn of Extra Virgin olive oil and let's say bout a 1/4 cup of chopped cilantro and it is my hummus of choice. Can't get much easier, awesome recipe!!!