I’m not one to make hummus exactly the same way twice, ever, but I figured I should write down a good hummus recipe to share! It’s such a ubiquitous vegan classic, easy and cheap enough to make at home that you’ll be kicking yourself for ever spending money (and wasteful packaging) on store-bought stuff.
Servings: 2 cups
- 1 1/2 cups chickpeas or one 400 g can
- 1 clove garlic or 2, if you love garlic
- 1/4 cup tahini
- 3 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp salt or to taste
- 2 tbsp olive oil
- 2-3 tbsp water
Place the chickpeas, garlic, tahini, lemon juice, spices and salt in the food processor.
Blend until smooth, then slowly pour the olive oil in while blending, then the water, until you reach the consistency you like.
Taste, and adjust the seaoning and water.
Store in the fridge in a jar or airtight containter, for about a week.