- 1 cup dried chickpeas/garbanzo beans, soaked eight hours, then cooked (don’t add salt until the last few minutes, or it won’t cook properly), rinsed and drained. If using canned chickpeas, buy a 28oz can, rinse and drain.
- 1/4 – 1/3 cup Extra Virgin Olive oil (start with 1/4 cup, and if more moisture is needed, drizzle a little more at a time)
- Juice of one lemon, organic
- 1-2 large cloves of garlic (add more if you like it strong!), minced
- 1 1/2 tbsp cumin
- 2 tsp paprika
- 1 tsp tumeric
- 1/2 tsp pepper
- 1 tsp (approx) fine sea salt
– Using a food processor, add chickpeas and minced garlic. Start blending. Slowly add the olive oil and lemon juice, adding more olive oil if needed. Let blend for approx two minutes.
– While still blending in F.P, add spices and salt/pepper. Blend for another minute. Taste to see if more of anything needs to be added. I always add while blending, a little at a time.
– When tasting good, and nicely blended, scrape out of F.P. into a container. Keep refrigerated when not in use. Lasts about a week. Enjoy!
* Note: Most recipes call for tahini in hummus. I don’t often have tahini in the house, and even when I do and add a tbsp or so, I don’t find that it adds anything to the hummus. It’s up to you if you wish to add a tbsp or two of tahini to this blend.