This hummus recipe is a simple puree of chick peas, sesame paste (tahini), lemon and roasted garlic. It’s very easy to make at home and the flavor is so much fresher than store-bought.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1-1/2 cups
Category: Appetizers
Ingredients
1 can (15-ounce) low-sodium chickpeas, drained
1/4 cup tahini (see notes for substitutions)
1 tablespoon olive oil
Juice and zest of 1 lemon
1 head roasted garlic (instructions below)
Salt and freshly ground black pepper
Pinch of cayenne (optional)
Oven-toasted pita chips, crackers or breadsticks (see below)
Instructions
Place the chickpeas, tahini, olive oil, lemon juice and lemon zest in the work bowl of a food processor. Add the roasted garlic and pulse to blend.
Season to taste with salt (start with a scant 1/2 teaspoon) and a few grinds of black pepper. Add a pinch of cayenne if desired.
Process until the hummus is smooth and creamy. You may need to add 2 or 3 tablespoons of water while the processor is running to achieve the right consistency. Serve with oven-toasted pita chips.
Leftover hummus can be refrigerated in an airtight container for up to 3 days. For best flavor, bring cold hummus to room temperature before serving.
