Hummus is one of my all time favorites foods! When I was pregnant with my son I ate it almost every single day with whole wheat pita as a snack. I always knew that homemade hummus is better than store bought but never got around to making it. My favorite store bought hummus has always been Sabra Supremely Spicy hummus. But due to recent events going on in Palestine I am choosing not to support Sabra anymore. There's more information on my Instagram post on this which is linked below. This homemade hummus is so simple to make and is what I'll be eating going forward!
Note:
Dried cooked chick peas can be used in place of canned chick peas (I had canned on hand)
This recipe is just for plain hummus but you can make so many variations of this, make it spicy, add more garlic, add roasted garlic, add sun dried tomatoes, etc.
The lemon juice amount is to taste and preference. Start with the juice of two lemons and add the third as needed.
INGREDIENTS
2 cans of Chick Peas
2 -3 Lemons (Juiced)
1/4 cup of Tahini
3 cloves of Garlic
4 tbsp of Extra Virgin Olive Oil
1 tsp ground Cumin
1 tsp Salt
6-8 tbsp of cold water
Sumac and Za'atar for garnishing (optionial)
Directions
Rinse and drain the chickpeas.
Bring a pot of water to a simmer and simmer chick peas for 15-20 minutes.
Once cooled, take off the chick peas skins. This makes a smoother hummus.
To a food processor add the tahini and lemon juice and process for one to two minutes until smooth. Scrape down the side of the bowl as needed.
Add the olive oil, garlic, cumin, and salt and process for one minute.
Add in half of the chick peas and process. Scrape down the bowl and add in the other half.
Process the mixture for two to three minutes.
Start the food processor again and slowly add in the water until the hummus is to the consistency of your liking.
Check the seasonings and adjust as needed.
Transfer to a bowl, drizzle with more olive oil, sumac, and za'atar.
Serve with pita bread or naan and enjoy!
