Homemade hummus

Hummus is proof that some of the best tasting things in life are the simplest to make. It can be rustled up with just six ingredients and requires no cooking – only a food processor. Although it's home to the Middle East, Turkey and North Africa...It is now the hottest throughout North America and being enjoyed for breakfast with eggs, as a dip with pita, in a sandwich, the possibilities are endless. Keep it stocked in your fridge and never buy store bought again!
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Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Homemade Hummus 3
  • Duration
  • Cook Time
  • Prep Time
  • Store for multiple useServings

Ingredients

  • 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
  • 4 tsp tahini
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
  • 3½ tbsp freshly squeezed lemon juice
  • Paprika (optional)
  • Coriander or parsley leaves (optional)

Preparation

Drain chickpeas reserving liquid, and place in food processor. Add tahini, crushed garlic, salt, lemon juice and 4 tablespoons of the reserved liquid from the cans. Turn on food processor and slowly pour in oil while it runs.

When the mixture is fully combined and smooth, remove into a serving dish. Drizzle with some more extra-virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves. 

Serve with our eggplant jam.