What makes this hummus recipe so special? It’s simplicity. So, I’m not going to ramble on about the history of the chickpea or why it is the only hummus recipe I ever use. I’ll cut straight to the recipe, here. Try for yourself!
The Best Hummus Recipe
(recipe courtesy Ina Garten, slightly modified)
2 cloves garlic
2 cups chickpeas, drained, liquid reserved
1 ½ tsp. Kosher salt (or more, to taste)
⅓ cup sesame tahini paste
Juice of 2 lemons
2 tbsp. chickpea liquid
1 tsp. hot sauce, optional
With food processor on high, toss in the garlic cloves to chop fine. Add chickpeas and pulse until they are the size of small crumbs. Add remaining ingredients and process until smooth, scraping down sides as needed. Taste and add more salt or lemon as desired. Note: the longer you process, the smoother and lighter the hummus will be, so try to be patient.
I always use roasted rather than raw garlic in my hummus otherwise I use a very similar recipe.
Sounds good, Sheree! I never have the patience to roast garlic, ha ha 😉
Easy peasy. Just wrap individual bulbs in aluminium foil next time you have the onen on and voilà 30 minutes later…..Pop out of skins, store in a bottle, cover with olive oil.
Great tip! Thanks 🙂
I love it 😋 Was the first thing I’ve tried to do when I bought my food processor 😉😋
One of the best uses for one, too 😉 Wouldn’t want to try it by hand, ha ha!
Lovely and healthy recipe
Thanks 🙂