Admittedly, I have taken better photos. Lesson: pretending there is good lighting when there is a one way street to a cheesy photo. Also, parsley garnishes?
BUT, I have not made a better hummus than the recipe that follows. It is smooth and flavourful. It’s a recipe we’ve been using for a long time when we realized our standby recipe was much too thick and much too garlicky. This recipe allows you to taste the tahini, the peppers, the cumin and the lemon. It’s perfect. You can serve this simply with vegetables and pita, but our favourite way is to use it in a wrap with roasted vegetables, avocado, feta cheese, and spinach (or other filling to provide texture).
If you prefer the classic, simply omit the roasted red peppers.
When you first finish blending it, it will seem quite ‘loose’. Let the hummus sit in the fridge for a good 30-60 minutes and it will firm up.
Skip the parsley, it’s not necessary.
2 tablespoons lemon juice (just under 1 lemon’s worth)
3 tablespoons water (or liquid from jar of roasted red peppers)
4 tablespoons tahini
2 tablespoons olive oil
1 14 ounce can of chickpeas, no salt added
1/2 teaspoon salt
1/4 teaspoon cumin
up to 1/2 teaspoon grated garlic (1 small clove – more than this and it overpowers the whole hummus)
2 whole roasted red peppers (we use jarred, but home roasted would of course be fine)
1. Combine water and lemon juice in a measuring cup. Set aside.
2. Whisk together tahini and olive oil in a small bowl. Set aside.
3. Add chickpeas to a large food processor with salt, cumin, and garlic and process for about 30 seconds, until ground. Scrape down the sides of the bowl.
4. With the food processor running on low, add lemon juice and water and process for about 1 minute. Scrape down the sides of the bowl.
5. With the food processor running on low, add tahini-olive oil mixture. Add red peppers. and process until smooth and creamy – about 1-2 minutes more
6. Transfer to a container/bowl/fancy dish and refrigerate for at least 30 minutes or until ready to eat!
Source: Slightly Adapted from Annie’s Eats