Hummus is so common now that some people might not even realize that hummus is not a food, but in fact a kind of dip. So, what’s in hummus, then? Well, it’s made from chickpeas and tahini (aka sesame paste) with garlic, lemon, olive oil, and ground coriander for seasoning. It’s easy to make, especially with canned chickpeas, and it’s tastier than anything store bought. Once you get the hang of how to make hummus, you can tweak the flavors to your liking. Try mixing it up with roasted garlic cloves, roasted red peppers, or even jalapeño.
2 15.5-oz. cans chickpeas (3 cups), drained and rinsed
½ cup tahini
1½ teaspoons lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
2 teaspoons kosher salt
⅛ teaspoon freshly ground black pepper, plus more for serving
½ teaspoon ground coriander
1 small clove garlic, grated
3 tablespoons extra-virgin olive oil, plus more for serving
Paprika, chopped parsley, and flaky sea salt, for serving (optional)
Sat fat 0.96g
How to Make It
Combine chickpeas, tahini, lemon zest and juice, kosher salt, pepper, coriander, and garlic in the bowl of a food processor or blender. Pulse until chickpeas are roughly chopped, about 20 times.
Add ½ cup water and process, scraping down sides of bowl as needed, until smooth, about 2 minutes. With motor running, slowly add oil and process until very smooth.
Serve in a shallow bowl and drizzle with oil. Top with paprika, parsley, and flaky sea salt, if desired.
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