How to Make the Second Best Homemade Hummus Recipe
What I love of about this hummus recipe is it can turn hummus questioners into hummus lovers. You just can't compare homemade hummus to store-bought. The hardest part about this entire recipe is cleaning the food processor.
Equipment
- 1 Food processor or high-speed blender
- 1 Measuring cups and spoons
- 1 Cutting Board for toppings prep
- 1 Knife for toppings prep
Ingredients
- 1 can chickpeas 15 oz, rinsed, some skins removed
- 1 lemon zest and juice
- ¼ cup tahini
- 4 tablespoon extra virgin olive oil 1 tablespoon for drizzle
- ¼ teaspoon ground coriander or sub with ⅛ teaspoon cumin
- ½ teaspoon salt
- up to ¼ cup filtered water
Topping:
- 1 fresno chili finely diced
- ¼ cup loosely packed cilantro chopped
- 1 green onion finely diced
- Salt to taste
- 1 teaspoon extra virgin olive oil
Instructions
- In a food processor, add the tahini and lemon zest and lemon juice. Process on low until well blended.
- Add the rinsed garbanzos beans and process until finely chopped.
- Add 3 tablespoons of olive oil, coriander, salt, and 1 tablespoon of water. Process on low until mixture begins to "creme" together. Continuing adding 1 tablespoon of water until your preferred consistency is achieved.
- Place in bowl or deep plate and spread out, top with a small drizzle of olive and a sprinkle of salt. Add toppings. Drizzle remaining olive oil on toppings and lightly sprinkle with salt.
Tried this recipe?Let us know how it was!