Homemade Hummus
This recipe calls for cooked dried beans, but you can substitute 1 can (15 or 16 ounces) of chickpeas rinsed and drained. Use the bean liquid or water to thin the hummus.
Serves: Makes about 2 cups
  • 1-2 large garlic cloves
  • 2 cups cooked chickpeas (reserve the cooking liquid)
  • 2 tablespoons tahini
  • ¼ cup lemon juice
  • ½ teaspoon ground cumin
  • Large pinch of cayenne, more to taste
  • Salt to taste
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Smoked paprika (optional) for sprinkling
  1. Place garlic cloves in a food processor and mince. Add chickpeas, tahini, lemon juice, cumin, cayenne, salt, and 2 tablespoons olive oil; process until pureed. Thin with reserved liquid or water to desired consistency. (Can be covered and refrigerated a week or more.)
  2. When ready to serve, spoon hummus onto a large plate or platter with desired accompaniments. Drizzle hummus with olive oil and sprinkle with optional paprika. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/homemade-hummus/