HOMEMADE HUMMUS
Hummus is this thing I’ve idealized since the day I first tried it. Super flavorful creamy goodness made from beans (CHICKPEAS).
On most occasions I’ve devoured hummus from Greek restaurants and other small places.I decided it was time to try Homemade Hummus.
I first tried this recipe at my sisters. It was literally heavenly. Her Homemade Hummus had this magnificent texture that wasn’t as smooth as most Hummus’ that I had tried but it tasted homemade, in a good way. I immediately loved it. It had the perfect amount of garlic, olive oil, and chick pea ratio and I was sold in that moment.
Homemade Hummus is not technically as smooth as store bought or restaurant style Hummus but it is still pureed and it is still delicious.
One way to achieve a smoother Hummus is to remove the chickpeas from their “shell” by squeezing them together and popping them out.
I DO NOT have time for that.
By not popping the insides out of the chickpeas my Hummus had a slightly thicker consistency and more beef to it and I LOVED IT!
This recipe came straight from Pinterest from my sister, the only thing I updated was MORE GARLIC. You can never have too much garlic.
I like to enjoy my Homemade Hummus with extra olive oil drizzled on top, multiple times as I eat through it and paprika sprinkled constantly.
In my opinion, there is no other way.
See all that olive oil and paprika? I buy the good stuff: Colavatia Extra Virgin Oil. It has this amazing olive (duh) flavor and it tastes like it came straight from a field in Italy.
I’m kind of a snob about enjoying my Hummus, it needs to be served with hot pita points and that is all.
I can’t enjoy it any other way.
Sorry.
- 2 15 ounce can chickpeas (garbanzo beans), rinsed and drained
- 1 1/2 teaspoons minced garlic
- 3 tablespoons olive oil (good quality)
- 2 tablespoons lemon juice
- 1 teaspoons cumin
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon paprika
- olive oil & paprika to garnish
- Rinse and drain the chickpeas. Combine the chickpeas, garlic, olive oil, lemon juice, cumin, water, salt, and paprika in a blender or food processor.
- Blend until smooth. Add water 1 tablespoon at a time if needed to achieve a thinner consistency.
- Garnish with olive oil and paprika.
I love that you can enjoy this from Summer into fall. This recipe is not limited by season. Enjoy it all year round!
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