Perfect Homemade Hummus

Ingredients

Adapted from Barefoot Contessa by Oh She Glows

  • 2 cups cooked chickpeas, liquid reserved and set aside
  • 1 tsp kosher salt, or to taste
  • 2 garlic cloves
  • 1/3 Cup tahini
  • 7-8 tbsp freshly squeezed lemon juice
  • 2 Tbsp reserved chickpea liquid (or water)
  • 4-8 drops of Tabasco sauce (amazing), to taste
  • Olive oil, for drizzling
  • Paprika, for garnish

Directions

Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.

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One thing I love about homemade hummus is that it is so quick and easy to make!

It literally takes just 5 minutes before you are stuffing your face in hummus glory. :)

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The original recipe calls for 4 cloves of garlic, so I tried that out yesterday and it was way too garlicky for my liking. Two cloves is perfect for me!

I also had to cut down the salt as my canned chickpeas were salted.

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After a few adjustments, the result was a creamy and smooth hummus with the perfect consistency.

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Dare I say this was better than my favourite Fontaine Sante store bought hummus? Yes, I think I do.

I looked at my mom and said, ‘I will never buy store bought hummus again.’

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Don’t forget to drizzle on olive oil and a sprinkle of Paprika. This truly makes the hummus pop and gives it that smooth, buttery quality going down.

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Just perfect.

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The recipe makes about 2 cups and provides a quick and easy lunch spread for wraps, sandwiches, crackers, and veggies.

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Or you can just spoon feed yourself straight from the food processor as you stand there in your hummus ecstasy.

Not that I have done that or anything…

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