Homemade hummus dip has got to be one of my favorite appetizers to serve at a party. I love scooping it up with carrot and celery sticks. My husband likes to eat it with crackers. You can also use tortilla chips if you prefer. This dip is very easy to make and renders quite a big batch. Even my kiddos like it! My little guy enjoys using Doritos to scoop up his hummus dip. I bet I could eat this with a spoon, too.
Another thing you can do with hummus is use it on your baked potato or steak as a sauce. Sounds weird, right? Give it a try and see what you think. I, personally, love it.
Ingredients
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini
1 small garlic clove, minced
2 tablespoons (30 ml) Bertolli extra-virgin olive oil, plus more for serving
1/2 teaspoon McCormick ground cumin
Morton Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika, for serving
Instructions
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
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 you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
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Quick Tip: Serve this yummy dip with crackers, chips, or veggies.