Hummus is a long time favorite in my house and is a go-to whenever I need to bring something to a dinner party with minimal effort. This hummus recipe is one in many, but its creaminess and delicate flavor enhanced by the cumin has consistently brought praise from many friends and acquaintances for being the “most authentic” they’ve ever tasted.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | (15-ounce) can | chickpeas (garbanzo beans), drained and rinsed, ¼ cup liquid reserved | ||
| ½ | cup | tahini | ||
| ¼ | cup | extra virgin olive oil (low fat option: try 2 tablespoons instead) | ||
| 1 | clove | garlic | ||
| 1 | tablespoon | ground cumin | ||
| 1 | lemon, juiced | |||
| ⅓ | cup | water, or as needed | ||
| salt, to taste |
Instructions
- Place all ingredients except the water into a food processor or high-speed blender.
- Blend until smooth, adding as much water as needed to reach the preferred consistency.
- Taste and add more garlic, salt, lemon juice, or cumin as needed.
- Place into bowl and sprinkle lightly with cumin.
Prep Time: 15 minutes Serving Size: 3 cups
