One of my very first recipes I posted on this site was my I'll-Never-Buy-Grocery-Store-Hummus-Again Hummus. It's a great recipe, but over the years I've made a lot of hummus, and this is my updated, refined, if you will, recipe.
I added more chickpeas and altered the ingredients a wee bit. The addition of paprika is aesthetic but also adds a hint of smokey flavor; feel free to omit it if you don't care for it.
Even Better Hummus
2 - 15 oz cans chickpeas, drained (reserve liquid) -OR- 3 1/2 cups cooked chickpeas*
1/4 cup tahini
juice of one medium/large lemon (about 1/4 cup)
2 garlic cloves, chopped
1 teaspoon salt (plus a wee bit more if you use cooked, not canned chickpeas)
1-2 tablespoons extra virgin olive oil
water reserved from chickpeas
In a food processor or blender, puree the chickpeas, tahini, lemon juice, garlic, salt and 1 tablespoon of the oil with a bit of the water from the chickpeas (about 1/4 is a good start). The extra water will help "move things around" in the food processor or blender.
Puree until smooth, pausing to scrape the sides if necessary.
Taste the hummus. Does it need more salt or oil? Perhaps a bit more water to thin it out a bit? Puree again if you make any additions.
Once ready to serve, spread in a bowl or plate, sprinkle with a wee bit of olive oil and a dash of paprika.
*I've found that using cooked chickpeas makes hummus smoother, since they can be made more tender than canned chickpeas, and are therefore easier to puree. Cooking dried chickpeas at home it not only less expensive, but it is super simple, especially if you cook them in the slow cooker.
Serve with crackers and carrots, or whatever suits you!
Makes about 2 1/2 cups hummus.
Life is sweet,