Hummus
Creamy and flavorful, this homemade hummus recipe is a classic dish that never goes out of style. Made with fresh ingredients like chickpeas, lemon juice, tahini, and garlic, this smooth and tangy dip is perfect for any occasion. Serve it with your favorite veggies or pita bread for a delightful snack or appetizer that will surely impress your guests.
— Constant Cookbook
Ingredients
- 1 1/3 cups dried chickpeas
- 1/2 cup fresh lemon juice, plus more as needed
- 1/2 cup tahini
- 4 Tbs. extra-virgin olive oil
- 5 garlic cloves, minced
- 3/4 tsp. salt, plus more as needed
- 1/4 tsp. ground cumin
- 2 tsp. chopped fresh flat-leaf parsley
- Large pinch of paprika
- 6 lemon wedges or radishes
- 1/4 cup brine-cured black olives, such as Kalamata
Instructions
- Pick over the chickpeas and discard any misshapen chickpeas and stones. Rinse the chickpeas and drain. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or up to overnight.
- Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour. Remove from the heat and drain, reserving the cooking liquid.
- In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the 3/4 tsp. salt and the cumin. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary. Taste and add more lemon juice and salt, if needed.
- Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle with the remaining 1 Tbs. olive oil. Sprinkle with the parsley and paprika. Garnish with the lemon wedges and olives and serve.
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