Special equipment: Blender, food processor, or mortar and pestle
- 500 gr chickpeas, boiled, drained, and rinsed
- 2 tbsp olive oil
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 tbsp ground cumin
- Salt to taste
- Combine the chickpeas, lemon juice, tahini, cumin, garlic, and salt in a mortar. A food processor or blender will do too.
- Blend everything until you get a smooth paste. Scrape down the sides of the bowl if using a food processor or blender as needed.
- Slowly drizzle in the olive oil and continue blending until the hummus is well-mixed and smooth.
- Taste and adjust the seasoning as needed.
- Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika (optional).
- Optional: crisp 1/2 cup cooked chickpeas in 3 tablespoons of olive oil in a skillet until they are golden to garnish the hummus.
- Serve with pita bread, vegetables, or other dipping items of your choice. Enjoy!
- A mortar and pestle is the old-school way of making hummus, and it works. Just be prepared to put a little elbow grease into it. It’ll turn out full of texture and flavor. However, if you’re after a creamier batch of hummus, then you should turn to your blender or better food processor.
- You can use a can of pre-cooked chickpeas instead of boiling them yourself, but uncanned chickpeas will make your hummus taste so much fresher.
- You can adapt this recipe’s ingredients and ratios to your taste. Try adding more or less lemon and garlic, experimenting with different spices, and replacing or partially substituting chickpeas with some of the ingredients mentioned above.