I’ve always heard it’s really easy to make hummus, I’ve just never bothered to do it. Well, I did try once to make it all raw with soaked chickpeas, but it didn’t turn out the greatest. Needless to say I took another stab at it and am thrilled with the results!
This recipe is adapted from the Inspired Taste Blog. It’s simple, and you can feel free to spice it however you may like by adding a variety of herbs and spices. Some ideas are, basil, pine nuts, paprika, jalapeño peppers, red crushed pepper, bell pepper, garlic, cayenne, tumeric, dill, fennel, or sun-dried tomatoes.
I have a particular affinity for rosemary and I picked up a bunch of fresh rosemary at my local farmer’s market so thought I’d flavor my hummus with it. The result was delicioso.
The key to making it creamy is to add the ingredients a few at a time, blend and then add in the next few. Here’s the recipe below:
- One 15-ounce can of organic chickpeas, drained and rinsed
- Juice of 2 lemons
- 1/4 cup tahini (ground up sesame seed paste)
- Clove of clove, minced
- 2 tablespoons olive oil
- Sea salt to taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Large sprig of rosemary
- Hemp hearts to sprinkle on top
- Using a food processor of blender, blend the tahini and lemon juice until smooth. You may need to pause to scrape the sides of the blender.
- Add in the olive oil, sea salt, garlic, rosemary, and cumin, and process for about half a minute more.
- Add half the chickpeas, blend; then the other half of the chickpeas, blend
- Give it a taste to see if it is to your liking. Modify as you see fit.
- Pour into a bowl and top with hemp hearts, some rosemary, and a drizzle of olive oil.