Chef notes
Hummus is a great make-ahead snack to have at the ready for all those times you get a case of the munchies. I like to have celery stalks, baby carrots, bell peppers and cucumbers cut up and stored in individual snack bags. Since hummus is so easy to prepare, I'd rather make it myself and know exactly what I'm putting into it. Some store-bought brands have a lot of unnecessary oils or additives.
To make it really fresh, you'll need tahini, which is made from ground sesame seeds. But once you go homemade, you'll never go back to store-bought!
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 garlic clove, chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil, plus more for serving
- Pinch of salt
- Pinch of smoked paprika
- 1/2 teaspoon pine nuts, for garnish (optional)
- 1/2 teaspoon chopped fresh parsley, for garnish (optional)
Preparation
1.In a food processor, pulse the chickpeas and tahini together.
2, Add the garlic, lemon juice and 2 tablespoons of water and process. Then, with the motor running, drizzle in 1/4 cup of olive oil until the hummus is smooth.
3.Add in a pinch of salt and taste. Season to your liking. Serve in a bowl and sprinkle the top with the paprika. Garnish with an extra drizzle of olive oil and, if desired, the pine nuts and chopped parsley.
