Homemade Hummus with Tahini
With just a few basic ingredients, a beautiful dip comes together that is creamy, flavorful, and nutritious.
Print Recipe
Equipment
- Food processor
Ingredients
- 1 can of chickpeas drained, liquid reserved
- 1/2 cup Tahini
- 1/4 cup olive oil
- 2 cloves garlic peeled (or 1/2 tsp garlic powder to taste)
- 1 lemon juiced
- Sea salt and pepper to taste
- Optional spices: parsley cumin, paprika, za'atar
Instructions
- Place chickpeas, tahini, garlic and lemon juice in the bowl of a food processor. While food processing, slowly add the olive oil, and then any reserved liquid (or water) until you reach a smooth consistency. Add any spices you'd like such as a large pinch of sea salt and pepper. I also like to add cumin, za'atar, or paprika to taste.
- Place in a bowl, drizzle with olive oil, and sprinkle a little paprika or fresh parsley garnish for a beautiful presentation. Serve with focaccia bread, crackers, or enjoy on a charcuterie board. Keep in an airtight container in the fridge for 5-10 days.