I’ve been making this hummus now for about 4 years! It is my go-to snack and pot-luck offering. It is easy but it uses SO MANY kitchen items: lemon squeezer, digital scale, food processor, garlic press, measuring spoons, a measuring cup, a small glass, a chopstick . . . Get ready for a lot of dishes 😉
I have tweaked the recipe somewhat over the years, so here is a slight update from my previous recipe.
Best Homemade Hummus
2 cups of cooked chick peas (save the “broth” from cooking; you can use 1 can of chick peas but it won’t taste as fresh)
1/2 tsp salt
1 clove of garlic, crushed
Juice from 1 lemon
1/4 cup chick pea broth (water if using canned)
25 g olive oil
75 g tahini
Process the chick peas, salt and garlic in a food processor, scraping down the sides as needed, until fairly smooth. Measure 2 tbsp of the lemon juice, then pour any remaining lemon juice into your 1/4 cup measure. Top up measuring cup with chick pea broth or water if you are using canned chick peas. While machine is running, pour in both liquids and process until smoother. While it is running, measure and mix together oil and tahini. Pour in a steady stream into the machine while it is running. Scrape down the sides and process until Very smooth. This provides the emulsification that makes really smooth and creamy hummus. Feel free to adjust the liquid content to suit your preferences.