One challenge I have when writing down recipes to share with others is that most of the time, I eyeball measurements while I cook. This is often the case for dishes I’ve made several times and for those that I have a specific preference. When it comes to hummus, I do have a go-to recipe I consult for a refresher on the steps, but I pretty much adjust all measurements and make substitutions where needed. I also prefer to make my own tahini so that nothing goes to waste. I’ll be adding a recipe for that here too.
If you’re obsessed with hummus like I am, I suggest you give this recipe a try. This one lets the distinct earthy flavor of the chickpeas stand out while allowing a zesty kick from the lemon and a subtle nuttiness from the cumin. Pair this with pita bread, carrot or celery sticks, or even plain chips. I’m telling you, it’s a winner.
Yield: 4–6 servings
Total time: 1 hour
For the tahini (makes about 1/4 cup):
- 1/2 cup sesame seeds
- 2 tablespoons neutral oil (I usually use canola)
- salt to taste
For the hummus (makes 4–6 servings):
- 1 can (250 grams or so) chickpeas
- 1/4 cup tahini
- juice of 1/2 a large lemon
- 2 tablespoons olive oil
- 1 medium garlic clove minced
- 1/2 ground cumin
- 1/2 cup water
- a dash of olive oil and a sprinkling of paprika for serving
Whenever processing, don’t forget to regularly scrape the sides and bottom of the food processor bowl to make sure no large pieces are left.
For the tahini:
- Using a wide pan and medium heat, toast the sesame seeds until light brown and aromatic. To avoid burning, stir the seeds constantly.
- Take the pan way from heat and transfer the seeds to a tray to cool.
- Pour the seeds into the bowl of a food processor and process a few times until crumbly and slightly oily (the seed’s natural oil).
- Add the olive oil and process until the desired consistency is achieved. The resulting tahini should be smooth and pourable. Add a bit more oil if needed.
- Pour the tahini into an airtight container and keep for up to a month in the fridge, or set aside if you’re using it to make your hummus.
For the hummus:
- Pour the tahini and lemon juice into the bowl of a food processor and process a few times until well blended and smooth. You can add a bit more lemon juice if you prefer.
- Add the olive oil, minced garlic, cumin, and salt. Process a few times until well blended and smooth. You can adjust the garlic according to your preference.
- Drain and rinse the chickpeas. Add half to your food processor bowl and start processing until the large pieces have broken down.
- Add the remaining chickpeas and process. The mixture will be thick and heavy, so just be patient.
- Start adding water tablespoon by tablespoon in between processing to smoothen the hummus. Be careful not to make the hummus watery.
- Once you’ve achieved the right consistency — smooth, creamy, and spreadable — taste and add salt if preferred.
- Serve with a dash of olive oil and a sprinkling of paprika. Best paired with warm pita bread. Homemade hummus can keep for up to a week in an airtight container in the fridge.
There’s something about eyeballing and “feeling” recipes that give me a certain satisfaction when I cook. It’s as if I’m adding a bit more personal touch to a dish and really making it my own. If you’re in the kitchen a lot, I’m sure you know what I’m talking about.
I hope you end up making and enjoying this easy hummus recipe. We still have a couple servings left from last night, which I’m sure won’t be the case for very long. Until the next recipe!
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