Prep 10 mins
Cook 0 mins
My husband(who is a hummus fanatic) and I worked very hard to come up with the perfect hummus to suit our tastes...not too lemony and the tahini(sesame paste) is not overpowering. Being Armenian, hummus was a staple in my home growing up. Even people who aren't too keen on hummos have converted after tasting this!
- 1 (15 ounce) can chickpeas
- 2 teaspoons lemon juice
- 2 tablespoons tahini (sesame paste)
- 2 large garlic cloves
- 1⁄4 teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon ground cumin, plus extra
- ground cumin (to garnish)
- paprika (to garnish) (optional)
- Heat chick peas and bring to a boil.
- Reserve 1/2 cup juice.
- Add all ingredients including juice in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended.
- Pour into serving dish and sprinkle with cumin and paprika.
- top with 2 tablespoons olive oil or to taste.
- Garnish with sliced tomatoes and kalamata olives(opt).
- Serve with toasted pita bread.
- Even better the next day!
I absolutely love this recipe! I've been making this recipe consistently for the past couple of months and have completely stopped buying hummus from the grocery store. I tend to make just two minor revisions to this recipe: I cut the garlic in half and drizzle two TEASPOONS of olive oil over the finished product rather than two tablespoons.
Ditto like the last reviewer, TRUE! This will be my Hummus from now on too! SO quick, easy to do, Best of all, tasty, LOW FAT for you you know who! THANKS!
This is really good, and so easy. All of the flavors come through without any one overpowering the others. I am one of those who isn't wild for hummus, especially store bought, but liked this a lot. Served with pita chips. Made for Spring 2008 PAC.