2 15.5-ounce cans chickpeas, drained and liquid reserved
2/3 Cup of liquid from chickpeas
2/3 Cup tahini
1 Garlic clove, grated
1/4 Tsp. ground cumin
2 Lemons, juiced
½ Tsp. Sriracha
Kosher salt to taste
Extra-virgin olive oil, for drizzling
Smoked paprika, for sprinkling
Pita bread or pita chips for serving
1. Drain the chickpeas and save the liquid. Reserve a couple of tablespoons of the chickpeas for garnish at the end.
2. Using a food processor, mix the tahini, garlic and cumin. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid and process until light and super creamy. (about 2 minutes).
3. Add the chickpeas, the lemon juice, sriracha and 1/2 teaspoon salt to start to the tahini mixture. Process until the mixture is extremely smooth. (about 4 minutes) Scrape down the sides of the food processor occasionally. Thin with more of the chickpea liquid if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
4. Spoon the hummus into a shallow bowl, making swirls on top to create little wells to capture the olive oil you will be adding. Then, drizzle the top of the hummus with olive oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread and/or pita chips.
NOTE: This is a super creamy, absolutely delicious classic hummus recipe. If you’ve been eating the stuff from the supermarket, you are going to fall in love with hummus all over again and in a new way. Homemade hummus is lighter and creamier and you will notice the difference right away. Serving size can be anywhere from 2 tablespoons to a bowl…lol. So, I’ve estimated on servings. However, this recipe makes about three cups…more than enough for a small crowd.
This is a pretty straightforward recipe so gather all your ingredients and pull out the food processor for this dish. The food processor does most of the work. You can pull this together in 20 minutes, tops!
Start by draining the canned garbanzo beans (also called chickpeas). Save that liquid. Add 2/3 cup of tahini to the food processor. Note that tahini often separates in the jar or container you buy it in. I use organic tahini so I always have to stir it up to get the ground sesame totally incorporated into the oil the container. This is a lot like natural peanut butter. Stir it really well. Grate your garlic clove into the tahini and add the cumin. Blend for 30 seconds. While the motor is running, add 2/3 cup of that reserved garbanzo liquid through the feed tube into the tahini and process until really creamy. Process about two minutes. You may scrape down the sides a couple of times during the mixing process.
Turn the machine off and add the chickpeas, lemon juice, sriracha and about 1/2 teaspoon of salt to the tahini mixture. Process until completely smooth. About four minutes. Scrape down the sides of the bowl as necessary. If you want it a little thinner, you an add a little more of the garbanzo liquid. As always, taste. Adjust the seasoning by adding more salt, lemon or sriracha to the mix.
Using a spatula, I scrape the mixture into a shallow bowl creating swirls on the top. Drizzle with a little olive oil and sprinkle with the smoked paprika. Garnish with some of the whole garbanzo beans. Serve this with cut veggies, pita bread or pita chips. It is just so darn good!
I’ll also use this as a sandwich spread during the week. Perfect on a grilled veggie hero or with turkey, cheese and veggies.
If you like dips (and who doesn’t?), try my Three Bean Hummus too. Also, don’t miss some of my other favorites: Whipped Feta with Cucumbers, Herbs and Lavender Fontina Dip, Roasted Veggies and Peach Salsa and my Four Cheese Fonduta w/Roasted Tomatoes.