The Best Homemade Hummus (hacks you need to try!)
 
 
Author:
Cuisine: Middle Eastern
Ingredients
  • 1 15 oz. can chickpeas
  • ¼ cup tahini (good quality runny tahini- I recommend a Middle Eastern brand like MidEast or Tarzani)
  • 2 cloves garlic
  • 4 tbs lemon juice (about 1 medium lemon)
  • 2 tbs extra virgin olive oil
  • ½ tsp cumin
  • ½ tsp sumac
  • ½ tsp paprika
  • ½ tsp sea salt or flakey salt
  • dash of cayenne (optional)
  • 2 ice cubes
Instructions
  1. Start by rinsing a can of chickpeas and adding them to a pot with about 1 cup of water and a touch of salt.
  2. Bring to a boil and boil for about 3-5 mins and strain.
  3. In a large bowl make an ice bath filling it up halfway with filtered water and a few ice cubes.
  4. Place the drained chickpeas into the ice bath.
  5. Using your hands, gently massage the chickpeas and allow the skins to peel off, discarding the skins.
  6. Once you've peeled off the skins, drain the chickpeas and set aside.
  7. To a food processor, add the garlic cloves and pulse until minced.
  8. Add in your tahini, lemon juice, olive oil and salt and blend until a smooth paste forms.
  9. Then add in your chickpeas, cumin, sumac, paprika and ice cubes and blend until very smooth.
  10. To plate, I like to add any of the following: za'taar sumac, cumin, and/or paprika, olive oil, fresh parsley, kalamata olives, flakey salt, red onion, preserved lemon.
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/the-best-hummus/