Forget the tubs from the grocery store aisle—this classic hummus, built from scratch with soaked chickpeas, nutty tahini, and a bright hit of lemon and garlic, comes together into a silky, scoopable dip that’s worth the little extra time it takes.
Ingredients
- ½ lb chick peas (garbanzo beans)
- ¼ to 1/3 c. tahini
- 2 cloves garlic, sliced or chopped
- Juice of one lemon
- ¼ t. cumin (optional)
- Olive oil to thin
- Salt to taste
Instructions
- Wash the beans in warm water then soak the beans overnight in cold water.
- Drain the water and place the beans in a medium saucepan. Cover with cold water and cook over medium heat until the beans are slightly softened but not mushy. Drain well and cool.
- Place the beans in a food processor and add the tahini, garlic, lemon juice, cumin (if using), and ¼ c. olive oil. Process until smooth. If the hummus is too thick, use more olive oil to thin then season with salt.
- Serve with fresh vegetables and crackers or pita chips.
