Creamy Homemade Hummus
While wandering Boston on a picture perfect fall day, I found myself winded after all the fitting rooms I had visited on Newbury Street. I needed a snack. The solution was a Brazilian cafezinho break at Tatte. Then, I saw the Chickpea & Fava Plate on the menu and thought you know, a little sustenance might not be a bad idea. I figured I would take a few bites and call myself well-fed, but that’s not at all what happened. “You HAVE TO try this hummus” I said to my friend, knowing that if she did not buy into this, I was going to end up eating all of it. And that is kind of what happened. I absolutely left no fava bean, mint leaf, or pita slice behind and I have been dreaming of this plate ever since.
Creamy Homemade Hummus
Cook time: 5 MinTotal time: 5 Min
Ingredients
- 1 15oz can of chickpeas, drained and liquid reserved
- 1 garlic clove
- 1 lemon
- 1/4 cup tahini
- 2 - 3 tablespoons water or aquafaba (water from the chickpea can)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- Juice of one lemon (about 2 tablespoons)
- 1 tablespoon olive oil
- Zaatar and chili oil for serving, if desired
Instructions
- Start with the garlic in the food processor and let the processor do the mincing for you.
- Then add the tahini, lemon juice, and water or aquafaba and pulse until creamy.
- Add the remaining ingredients (chickpeas, salt, cumin, lemon juice, olive oil) and process until smooth.
- If too thick, add more aquafaba or water, one tablespoon at a time.
- Spoon individual portions onto a plate or place in a larger shallow bowl if serving as a dip.
- Top with chili oil and zaatar.
