Easy Oil-Free Hummus
Prep Time
8-10 minutes
Yields
6 servings
Ingredients
- 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash ground paprika, for serving
Directions
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps "whip" or "cream" the tahini, making the hummus smooth and creamy.
Add the minced garlic, cumin and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week,
Credit
Inspired Taste