Do not ask me why, but my love for Hummus is just coincident but long lasting. It’s my favorite second dips ever apart from any dips made from avocado. Our relationship begins by chance, a couple year back I attended a cooking class with a group of friend and that is my first time make my first jar of Hummus and it has been my favorite.
The truth is I haven’t really got to try a lot of Hummus outside than my self-made Hummus. Mine is always thick and creamy filled with garlic, herb, and olive oil. There’re times the Hummus I made with a fine grainy texture since I didn’t mix it well.
Making Hummus will need you to be patient as it requires time to try and error before you could get the favor right for your tongue.
- 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
- 2 cloves garlic, peeled and smashed
- 1-2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- pinch of salt and freshly-cracked black pepper (to taste)
- 1/4 cup water, or more if needed
- optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto
Add first six ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.