Perfect Hummus
Put your own spin on this classic hummus recipe by whirling in some in-season herbs and/or cooked veggies. If you can't find unsalted chickpeas, omit the ½ tsp. salt. For an appetizer, serve with fresh veggies, pita bread or chips, or tortilla chips. For an easy dinner, spread it onto pita or naan bread, then add roasted or grilled veggies, Greek yogurt, and squirt of sriracha.
Ingredients
- 1 15-oz. can unsalted chickpeas
- 1 lemon, zested and juiced
- ¼ cup tahini (sesame seed paste)
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1 tsp. paprika
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. kosher salt
- Toasted sesame seeds (optional)
Instructions
- Combine drained chickpeas and remaining ingredients in a food processor. Cover and pulse until mixture is finely chopped. With the motor running, drizzle in about 2 Tbsp. of the chickpea liquid. Process for 2 to 3 minutes or until mixture is light and smooth, adding 1 or 2 Tbsp. chickpea liquid as needed. Season to taste with additional salt.
- To serve, transfer to a serving bowl and makes some swoops in the surface with a spoon. Drizzle with additional olive oil and sprinkle with sesame seeds or additional paprika.