Homemade Hummus


Ingredients

1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon, plus more to taste)
1 small clove of garlic (roughly chopped)
1 teaspoon salt
1/2 teaspoon finely ground black pepper


Method

1. Drain the chickpeas into a strainer and rinse under cool running water. If you have time pinch the skins from each of the chickpeas, this will make your hummus smoother.

2. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the food processor or blender.

3. Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

4. Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

5. Scrape the hummus into a bowl and serve. 

 The Hummus will keep for up to a week in a sealed container in the refrigerator.

Enjoy x 

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