Hummus
Creamy lemon-garlic hummus with tahini and a hint of chile blends up fast for a rich, savory spread or scoopable snack.
Prep 10 min · Makes about 3 1/2 cups
Ingredients
- 3 large cloves of garlic, coarsely chopped
- 1 teaspoon coarse salt
- 3/4 cup tahini, sesame paste
- 2 tablespoons olive oil
- 1/3 cup freshly-squeezed lemon juice
- 2 cups drained canned chickpeas, reserve the liquid
- 1/8 teaspoon chile powder
- 6 tablespoons of chickpea liquid, or more
Directions
- Combine the garlic, salt, tahini, olive oil, and lemon juice in a blender or food processor. Blend until the garlic is broken down into fine pieces.
- Add the chick peas, chile powder, and 6 tablespoons of chick pea liquid. Pulse until the mixture is smooth, pausing a few times to scrape the bowl so everything blends evenly.
- Taste the hummus, then adjust with more lemon juice or salt if you like. Blend in additional chick pea liquid as needed until it is thick but easy to spread. Leave it very smooth or a little chunky, whichever texture you prefer.