Homemade Hummus with Topping Ideas
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
- 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 you have time, cook the canned chickpeas for 15-20 minutes to make them soft by boiling in water; if not, use them straight from the can but the hummus may not be as smooth.
Process the lemon juice, garlic, salt, and tahini in a food processor, stopping to scrape the sides as needed.
Add ice water and blend until the mixture is pale and creamy.
Add the drained chickpeas and cumin, then blend while drizzling in olive oil for about 2-3 minutes until very smooth.
Taste and add additional salt or lemon juice as needed.
Serve immediately or refrigerate for up to a week.
Tips
For better texture, ensure chickpeas are very soft before blending.
Experiment with toppings like combining za’atar, olives, chopped scallions, and smoked paprika for one option.
Try roasted red pepper, smoked paprika, and fresh mint as another topping variation.
Use marinated mushrooms, cumin, chopped fresh parsley, and sesame seeds for a different topping idea.
