November 8, 2020
Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself.
This recipe is adapted from AUTHOR: Adam and Joanne Gallagher, from inspiredtaste.net
Makes 6 servings or about 1 1/2 cups
1 (15-ounce) can chickpeas (1 1/2 cups 250 grams cooked chickpeas) OR *17-20 oz white beans cooked & drained
2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)
1/4 cup (60 ml) fresh lemon/lime juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini
2 large garlic clove, minced
2 to 3 tablespoons (30 to 45 ml) water, (you may have to add more if you do not use oil)
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving (optional)
1/2 teaspoon ground cumin (optional)Salt to taste (optional)
Dash ground paprika or sumac, for serving (optional)
• In the bowl of a food processor, combine the tahini and lemon/lime juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
• Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
• Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. If using cooked white beans, follow the same steps listed above for the chickpeas.
• Add the bell peppers to the food processor and process for 1 to 2 minutes until well incorporated.
• Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
• Taste your hummus. Adjust as needed. I do not use any salt. You may wish to add more lemon/lime juice.
• How to Cook Chickpeas: You can use canned or home-cooked chickpeas for this recipe. You may cook both the chickpeas or the white beans in the instant pot.
• I pre-soaked my white beans overnight. Drain and rinse them. I cooked them in the instant pot for 5-8 minutes. Check your machine for the best time setting. It will depend on the type of bean and the size.
• If you love a strong garlic flavor in hummus, you might want to increase the garlic by a clove or you can add roasted garlic — here’s how we roast garlic.
• You may serve the hummus with a drizzle of olive oil and a dash of paprika.
• You may serve the hummus topped with chopped red bell peppers.
• Store your homemade hummus in an airtight container and refrigerate up to one week.
NUTRITION PER SERVING:
Serving Size1/4 cup/Calories190/Protein6 g/Carbohydrate18 g/Dietary Fiber5 g/Total Sugars3 g/Total Fat11 g/Saturated Fat2 g/Cholesterol0 mg
How did you modify this recipe? Please share in the comments. Thank you for sharing!