Homemade hummus is so quick and easy, and can be super tasty if you experiment with different additions.
Course Appetizer, Side Dish, Snack
Keyword chickpeas, healthy, hummus, tahini, vegan
Prep Time 10minutes
114 oz canchickpeasor 1/2 cup dried, fully cooked
1lemonzested and juiced
handfulfresh parsleychopped, garnish
Rinse and drain the chickpeas. If you are using dried beans, they will need to be fully cooked before you start.
Add everything but the garnishes to a food processor (best choice) or blender (works ok). Start pureeing, adding about 1/4 cup of water as it spins, with more water if necessary to get the consistency you like. You'll probably have to take the lid off and push down the mix that will fly up the sides of the processor.
Spread the hummus on a plate, and sprinkle with any or all of: chopped fresh parsley, paprika and cumin.
Variation 1: Add a roasted red pepper. Bake the pepper in the toaster oven before starting, then put it in with everything else to puree. If you want to remove the skin from the pepper, put it into a plastic bag or container right when it comes out of the oven so that the skin peels off. I like it just fine to puree with the skin, plus there are nutrients and extra fiber in there.Variation 2: Add 1 tsp (or more, if you like spices) curry powder in addition to the cumin. I use a mild curry powder, with no heat to it, but try whatever kind you like. If you use a spicy curry powder, you may want to use less than a full teaspoon.Bonus Points Variation: Try roasted red pepper WITH curry powder...
Simple Homemade Hummus Recipe https://www.veganook.com/recipes/homemade-hummus/ January 27, 2018