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Hummus
Equipment
- food processor
- Baking tray
- Can Opener
- citrus juicer
- rubber spatula
- Jar with tight fitting lid
Ingredients
- 2 cans chickpeas 15 ounces each, drained with liquid reserved
- 1/4 cup tahini or store bought
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 2 cloves garlic
- 1/4-1/2 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon parsley finely chopped
- 1 teaspoon ground paprika
Tahini
- 2 cups sesame seeds
- 1/4-1/2 cup vegetable oil
Instructions
- Reserve 1/4 cup of the chickpeas and set aside.Place the remaining chickpeas, lemon juice, tahini, cumin, and garlic into a food processor and pulse until smooth.
- With the motor running, slowly pour in the oil in a steady stream.
- Add the salt and puree until very smooth.
- If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
- Empty into a pretty bowl and top with the reserved chickpeas.
- Drizzle with extra virgin olive oil and sprinkle on some finely chopped parsley and paprika.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Tahini
- Preheat the oven to 350 degrees
- Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
- Make sure to mix every 2 minutes so they do not burn.
- Remove from the oven and allow to cool.
- Once they are cooled, put the sesame seeds in a food processor and add the vegetable oil.
- Process to a smooth paste for about 5 minutes. This will make enough Tahini for several hummus batches.
- Tahini will keep stored in a tightly covered jar in the refrigerator for several months.
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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