This basic Hummus is made from chickpeas, tahini, and a touch of garlic; store-bought ones doesn’t simply compare! Spice things up by topping it with paprika, cumin, roasted garlic, roastd red pepper, even peri peri sauce.
1 540mlCanned Chickpeasdrained (reserve liquid)
1/4cup60 ml Tahini
1/4cup60 ml Lemon Juice (about 2 lemons)
1/2 - 3/4teaspoonsalt
3-4tablespoonschickpea waterfrom canned chickpeas
MAKE THE HUMMUS. Place chickpeas, tahini, lemon juice, olive oil, garlic, and salt (Note 1) in a food processor or blender. Process until it forms like a paste. Add 3 tablespoons of chickpea water to loosen the mixture. Process again for about a minute until pretty smooth.
ADJUST THE TEXTURE AND TASTE. Add more chickpea water if the mixture is still thick. The consistency should be like a ketchup. Adjust lemon and salt to taste.
SERVE. Dollop a big scoop of hummus into a shallow bowl. Using a spoon, spread it to make swirls on the surface. Drizzle with olive oil, then sprinkle with paprika, cumin, roasted garlic, or your choice of topping. (Note 2) BEST SERVED AT ROOM TEMPERATURE.
(Note 1) Add salt gradually because saltines varies from brand to brand.
(Note 2) Pair hummus with vegetables (chopped tomatoes, cucumber slices, carrot sticks), crackers, pita, and homemade naan dippers.
(Note 3) TAHINI is sesame seed paste (sometimes labeled as Tahina) and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil/ liquid on the surface. MIX WELL before use. I keep it in the pantry - no refrigeration required. They harden when kept in the fridge and becomes hard to mix.
(Note 4) STORING. Keep hummus in the fridge for up to 3 days.