Homemade Hummus with Various Toppings and Variations
Ingredients
- 1 can (15oz) chickpeas or 1.5 cups cooked
- 3 tbsp lemon juice
- 1 large garlic clove
- 3/4 tsp salt
- 1/2 cup tahini
- 2 tbsp ice water (more as needed)
- 1/4 tsp ground cumin
- 2 tbsp extra-virgin olive oil
- Optional: 1/2 cup roasted red peppers for red pepper version
Toppings
- Za’atar, olives, chopped scallions, smoked paprika
- Roasted red pepper, smoked paprika, fresh mint
- Marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
Preparation
If using canned chickpeas and have time, cook them for 15-20 minutes in boiling water to make them softer for a smoother hummus; if not, use them directly from the can.
In a food processor, process the lemon juice, garlic, salt, and tahini, stopping to scrape the sides as needed until well combined.
Add the ice water and blend until the mixture becomes pale and creamy.
Add the drained chickpeas and cumin, then continue blending while drizzling in the olive oil, for about 2-3 minutes, until the texture is very smooth.
Taste the hummus and add additional salt or lemon juice as needed to adjust seasoning.
Serve immediately with toppings, or refrigerate for up to a week for later use.
