Ultra-Creamy Chickpea Hummus with Herbs
It's worth making hummus from scratch! If you're bored with the basic flavor and texture of store-bought hummus, you can jazz up your snacking with this recipe for the creamiest homemade hummus. It's made with chickpeas that are brightened up with with fresh basil, garlic, cilantro and cumin.
Equipment
Ingredients
Yield: 3 cups (1/4 cup per serving)
- 2 cups cooked chickpeas or 2 15-ounce cans chickpeas (drained)
- 1 plump garlic clove chopped
- ½ cup tahini paste
- ¼ cup lemon juice plus more if needed
- 1 cup fresh herbs - I like a mix of cilantro, basil and parsley
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons ground cumin optional
- Fine sea salt
- Ice cold water as needed
Garnish
- Paprika, smoked or sweet
- Extra virgin olive oil
Instructions
Make the hummus
- Put the chickpeas in a food processor. Add the garlic, ½ cup tahini paste, ¼ cup lemon juice, fresh herbs, 2 tablespoons extra-virgin olive oil, 1½ teaspoons ground cumin and 1½ teaspoons salt.
- Puree the mixture for least 3 minutes, dribbling in cold water 2 tablespoons at a time until the hummus is velvety smooth.
- To serve, scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. To garnish, dust with paprika and drizzle with olive oil.
Notes
- This hummus tastes best freshly made for up to 5 days (store refrigerated)
- Put a half pound of dried, unsoaked chickpeas in the pressure cooker pot.
- Cover with 6 cups water and add 1 teaspoon salt.
- Cook on high pressure 42 minutes, releasing the pressure naturally. Drain and cool.
Nutrition
Calories: 82kcalCarbohydrates: 3gProtein: 2gFat: 8gSodium: 4mgFiber: 1gSugar: 0.1g
