One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) well-stirred tahini, use store-bought or see our Homemade Tahini (it's easy to make)
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving
- Preparing the Hummus
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps "whip" or "cream" the tahini, making smooth and creamy hummus possible.
Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Adding the Chickpeas
Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Creating the Perfect Consistency
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
- To Serve
Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
- To Store
Store homemade hummus in an airtight container and refrigerate up to one week.
|Hint of Joe's Easy Hummus without Tahini |
2 15-ounce cans chickpeas (garbanzo beans), rinsed
2 clove garlic
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon cumin
1/4 cup water
1 teaspoon salt
1/4 teaspoon paprika
Add chickpeas, garlic, olive oil, lemon juice, cumin, water, and salt to a food processor. Blend until smooth and creamy (if needed, add more water one tablespoon at a time and continue blending until it reaches your desired consistency).
Transfer to a bowl. Sprinkle with paprika before serving.
For a smoother and creamier texture, remove the skins from the chickpeas by gently pinching them prior to step 1.
|Raw Sprouted Hummus |
1 cup dried garbanzo beans or 2 cups sprouted chickpeas
2 heaping tablespoons tahini
2 heaping tablespoons extra virgin olive oil
2 large cloves garlic
juice of 2 medium lemons
1/4 cup purified water, + more as needed to thin
1 tablespoon cumin
2 teaspoons coriander
dash or two cayenne pepper, optional
himalayan salt to taste
If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours.
Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 â€“ 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People ( http://www.sproutpeople.com/seed/print/garbanzo.html) for reference.
Place all your ingredients into your food processor/blender and blend until creamy.
Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.
|Green Avocado Hummus
1 (16 ounce) can garbanzo beans, drained, rinsed
1 1/2 teaspoons tahini
1/2 lemon, juice of
2 tablespoons sour cream
1 1/2 tablespoons olive oil
3 garlic cloves, crushed
1 large ripe avocado, peeled, stoned
Place all ingredients in a food processor and puree until well mixed and smooth.
Season to taste with salt and pepper, adding more lemon juice if necessary.
Transfer to a storage container, cover, and chill in the refrigerator until ready to serve.
|Hummus Crusted Chicken Breast
4 boneless, skinless chicken breasts
salt and pepper
1 zucchini; chopped
1 yellow squash; chopped
1 medium onion; chopped
6 large carrots; chopped
1 cup hummus; homemade or storebought
1 tablespoon olive oil
1 teaspoon smoked paprika or sumac; (McCormick Hot Shot! Black & Red Pepper Blend can be used instead)
Parmesan cheese; (optional) to sprinkle on chicken
Preheat oven to 450F. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash, onion, and carrots with olive oil until evenly coated. Season with salt and pepper (and other spices if you choose).
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac (or McCormick Hot Shot! Black & Red Pepper Blend). Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
~~~If using two pans, use one for the chicken and one for the vegetables.~~~
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Sprinkle with parmesan cheese, if desired, and serve immediately.