This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, I really do think it’s better than store-bought, without any perservative. Read mt text below that showing you how we make it.Bonus it’s made with real and healthy ingredients, plus it is vegan!
What is Hummus?
Let’s talk about what hummus is. If you aren’t familiar, hummus is a delicious dip made from chickpeas, tahini, lemon, and spices. It’s commonly eaten in the Middle-East and the Mediterranean. Here in the Belgium, you can find store-bought versions at the grocery store, but I think you should skip those and make your own even with your own favourite spices and veggies. Let me show you how!
1 1/2 cups cooked chickpeas
1/2 cup cooked green peas
1/4 cup fresh lemon juice
1/4 cup tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
Salt & pepper
3 tablespoons water
2 tablespoons chopped coriander, plus more for serving
In a food processor, combine the tahini and lemon 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, 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 with green peas and coriander and process until thick and quite smooth; 1 to 2 minutes.
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 for salt and adjust as needed. Serve hummus with a drizzle of olive oil and more chopped coriander on top.