Monday , 27 March 2017

The Best Hummus You’ll Ever Have

The Best Hummus You'll Ever Have

The Best Hummus You’ll Ever Have


  • 15-ounce can cooked chickpeas (1 3/4 cups cooked, drained chickpeas)
  • 1/2 cup tahini paste
  • 2 tablespoons freshly squeezed lemon juice or more to taste
  • 2 small cloves garlic, germ removed*, and coarsely chopped
  • 3/4 teaspoon table salt, or more to taste
  • 1/4 cup water
  • Optional: Olive oil and paprika


  1. Peel the chickpeas, discarding the skins. (I've found the the skins pop off easily nearly any way you hold the chickpea.) Add the chickpeas to a food processor and blend for one minute or until powdery clumps form. Scrape down the sides of the food processor and add the tahini paste, lemon juice, garlic and salt. Process for another minute. Add the water and blend until smooth. Taste, adjusting the seasoning with more salt and/or more lemon as desired. Serve immediately or store, covered, in the fridge until ready to eat. To serve, garnish the top with a drizzle of olive oil and generous sprinkling of paprika. Serve with pita chips, pita bread or fresh vegetables such as red peppers or carrots
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