Homemade hummus is so easy to throw together and requires only a few ingredients. I prefer hummus with a light creamy texture with a nice amount of fresh lemon juice.
What you'll need
Ingredients
3 tablespoons fresh lemon juice from 1 to 2 lemons
¼ cup water
4 tablespoons tahini, stirred well (see note)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1(14-ounce) can Pastene chickpeas, drained and rinsed
1small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
½ teaspoon table salt
¼ teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
The method
Directions
01
Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 1 tablespoons chickpeas for garnish.
02
Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
03
Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Cook Like James
Classic Homemade Creamy Hummus
Prep
Cook
Yield
Homemade hummus is so easy to throw together and requires only a few ingredients. I prefer hummus with a light creamy texture with a nice amount of fresh lemon juice.
Ingredients
3 tablespoons fresh lemon juice from 1 to 2 lemons
¼ cup water
4 tablespoons tahini, stirred well (see note)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1(14-ounce) can Pastene chickpeas, drained and rinsed
1small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
½ teaspoon table salt
¼ teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
Cook Like James · The method
Directions
1
Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 1 tablespoons chickpeas for garnish.
2
Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3
Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Cook Like James
Classic Homemade Creamy Hummus
Prep
Cook
Yield
Homemade hummus is so easy to throw together and requires only a few ingredients. I prefer hummus with a light creamy texture with a nice amount of fresh lemon juice.
Ingredients
3 tablespoons fresh lemon juice from 1 to 2 lemons
¼ cup water
4 tablespoons tahini, stirred well (see note)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1(14-ounce) can Pastene chickpeas, drained and rinsed
1small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
½ teaspoon table salt
¼ teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
Directions
1
Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 1 tablespoons chickpeas for garnish.
2
Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3
Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
