Smooth, creamy and savory, this Homemade Hummus is a household staple. In about 10 minutes you can enjoy this with crackers, naan, fresh vegetables or spread onto a sandwich or wrap. Incredibly versatile and delicious.
In the bowl of the food processor with the chopping attachment add the tahini, lemon juice and ¼ cup of the chickpeas
Process for about a minute until the chickpeas are chopped finely, the tahini and lemon should be blended and distributed throughout.
Scrape the sides and blend for another minute. This helps to whip and cream the tahini with the lemon for a smoother texture.
Add the olive oil, garlic, cumin, salt, and half of the remaining chickpeas.
Process for about a minute, scrape down the sides and bottom of the bowl around the chopping attachment.
Add the remaining chickpeas and process until quite smooth and consistent.
At this stage the hummus will be quite thick and may have some larger chickpea pieces. While the processer is running slowly add in the 2-3 tablespoons of water or lemon juice. I prefer lemon juice because why would I want to water it down, lemon juices packs a punch of flavour.
Once you achieve your desired consistency, stop the processor and check for salt, add if needed. If you are finding it still a bit chunky scrape the sides again and process for a few more minutes.
Depending on your desired consistency and/or quality of your food processor you may want to finish in a blender. Mine is never perfectly smooth out of the food processor.
Transfer to a bowl, drizzle with oil and sprinkle with paprika to serve. Store hummus in an airtight container and refrigerate for up to a week - if it lasts that long.
Notes
Ry's Rating: 8/10 - "Would love it smoother" - We need a new processor