Homemade Chummus

I’ve always been a fan of store-bought chummus, and couldn’t understand why someone would go to the trouble of making their own. Then I was asked to create an instructional video on chummus making, and from that first batch of homemade chummus we were all hooked. The freshness and texture are incomparable, and worth washing out the food processor!

YIELDS 2 CUPS

• 1 15-oz (425-g) can chickpeas
• ¹⁄₂ cup raw tahini paste
• 2 cloves garlic, minced
• 2 Tbsp lemon juice
• 1 tsp salt
• ¹⁄₄–¹⁄₂ cup water from the chickpea can
• olive oil, paprika, and cumin, for garnishing

Drain the chickpeas, reserving ¹⁄₂ cup liquid from the can. Blend the chickpeas in a food processor or blender until a paste forms. Add tahini, garlic cloves, lemon juice, and salt. Blend until smooth. Add reserved chickpea water until desired consistency is reached. Add less water for a grainier texture, and more for a smoother, lighter end result. Garnish with olive oil, paprika, and cumin.

Tip: For a healthier version, I leave out the salt and olive oil and add a few handfuls of fresh parsley (dill or basil also work great).

(Originally featured in Family Table, Issue 697)