Alright, y’all, let me tell you about the time I tried hummus for the first time. Now, I’m usually all about my classic dips like queso and guac, but one day a friend convinced me to give hummus a shot. I’ll admit, I was a bit skeptical at first – it looked kinda mushy and beige. But hey, I’m always up for trying new things. So, there I was, dipping a pita chip into that creamy concoction.
And you know what? It wasn’t half bad! The flavor was surprisingly delicious – kinda earthy with a hint of garlic. Before I knew it, I had polished off the whole bowl!
Alright, y’all, let me tell you about this hummus recipe that will blow your socks off! Picture this: a creamy blend of chickpeas, tahini, lemon, and garlic that will have your taste buds doing a happy dance.
Once you whip up a batch of this homemade hummus, you’ll never look back at the store-bought stuff. It’s like a flavor explosion in your mouth that will impress not only yourself but also any guests lucky enough to snag a bite.
Trust me, folks, this hummus recipe is a game-changer. So get those ingredients ready and get ready to elevate your snacking game to a whole new level!
So yeah, trying hummus for the first time was definitely an adventure. Who knew that mashed-up chickpeas could be so tasty? Have you had any funny food adventures lately? Let me know!
Hummus
Print RecipeIngredients
- 1 can (15 ounces) chickpeas also known as garbanzo beans), drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup tahini (sesame paste)
- 1 small garlic clove, minced
- 2 tbsp extra virgin olive oil, plus more for serving
- 1/2 tsp ground cumin
- Salt to taste
- 2-3 tbsp water
- 1 dash paprika, for serving
- Optional toppings: chopped fresh parsley, toasted pine nuts, or olives
Instructions
- In a food processor, combine the tahini and lemon juice. Process for 1 minute. This helps to whip the tahini and make the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, then scrape down the sides and bottom of the bowl well.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the sides and bottom of the bowl again.
- Add the remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. If the hummus is too thick or not creamy enough, add 2 to 3 tablespoons of water while the food processor is running. Continue to process until the mixture reaches your desired consistency.
- Taste the hummus and adjust as needed. Add more salt, lemon juice, or garlic to taste.
- Transfer the hummus to a serving bowl and drizzle with olive oil. Sprinkle with a dash of paprika, and any optional toppings you desire.
- Serve hummus with warm pita bread, carrot sticks, cucumber slices, or your favorite crackers. Enjoy!
Notes
I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.
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Thank you for the hummus recipe! Lately I’ve been working wiith hojicha tea (which is more roasty than matcha) in desserts…
Thanks for the recipe. I’ve never tried hummus before.
I’ve never tried hummus before, but I do like chick peas.
I haven’t had hummus in a few years and I love it. I would love to make my own thank you for this recipe.
Sounds good.