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Sasha Devers

Easy Hummus

Once you make this hummus you will never want to buy grocery store hummus again! Simmering the canned chickpeas adds an extra creamy texture. You can skip this step and it will still taste good!
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Prep Time 45 minutes
Cook Time 25 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 19 oz cans Chickpeas
  • 1/2 tsp Baking Soda Optional
  • 1/4 cup Tahini
  • 3 tbsp Lemon Juice
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp salt If you're using salted chickpeas you may not need to add salt
  • 7-10 tbsp cold water

Equipment

  • 1 Food Processor

Method
 

  1. Drain and rinse the chickpeas.
  2. Optional - Place chickpeas in a pot and cover with water until the water is about 1 inch above the chickpeas. Add 1/2 tsp of baking soda. Bring to a boil and simmer for 20-30 minutes until chickpeas are very tender.
  3. Drain and pat chickpeas dry. Remove all lose skins.
  4. Add chickpeas to a food processor blend on high until they are fully blended.
  5. Add tahini, lemon juice, garlic powder, smoked paprika, salt and blend again.
  6. Slowly start to add in cold water 1 tablespoon at a time while processing the mixture
  7. Taste and adjust water and seasonings to your desired consistency and taste.
  8. Store in a container in the fridge for 5-7 days. If the hummus dries up you can add a drizzle of olive oil before serving. Enjoy with your favourite vegetables, or crackers.

Notes

* You can skip boiling the chickpeas. The hummus won’t be as buttery but will still taste delicious.
**If you are using salted chickpeas you may not need to add salt.