Instead of buying store bought stuff, I decided to try and make some homemade hummus. Several of the recipes I found online call for canned chickpeas, but I didn’t want to use canned stuff. So I cooked the chickpeas the same way I made these Slow Cooker Beans and my hummus turned out amazing!
- 2 c. cooked chickpeas
- ¼ c. lemon juice
- ¼ c. tahini
- Half of a large garlic clove, minced
- 2 tbsp olive oil, plus more for serving
- ½ to 1 tsp kosher salt, depending on taste
- ½ tsp ground cumin
- 2 to 3 tbsp water
- Sprinkle of paprika
- In your food processor, combine tahini and lemon juice together for a good minute. Turn off food processor and scrape sides and bottom of bowl, and then process for another 30-45 seconds until smooth.
- Add the olive oil, minced garlic, cumin and the salt. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Add 1 c. of the chickpeas and process for 1 minute. Scrape sides and bottom of bowl, add the rest of the chickpeas and process for another minute or 2 until smooth.
- If your hummus is too thick or not creamy enough, add 1 tbsp of water at a time and process until desired thickness/smoothness.
- To serve, transfer hummus to a bowl, drizzle with olive oil, and sprinkle on some paprika.
You might also enjoy this marinade for a perfect Grilled Steak!
See more recipes from Kristin’s Kitchen.