Homemade Hummus Recipe Creamy and Easy

This homemade hummus recipe is a creamy and nutritious dip made from chickpeas, tahini, lemon juice, and garlic. It's quick and easy to prepare, and perfect for snacking, spreading on sandwiches, or serving as a party appetizer.

Hummus Recipe:

Ingredients:

• 1 can (15 ounces) of chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup tahini
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons water
• Optional toppings: extra olive oil, paprika, chopped fresh parsley

Instructions:

1. In a food processor or blender, combine the chickpeas, lemon juice, tahini, minced garlic, olive oil, cumin, and a pinch of salt.
2. Process or blend the ingredients until smooth and creamy. If the mixture is too thick, gradually add water, one tablespoon at a time, until the desired consistency is reached.
3. Taste the hummus and adjust the seasoning by adding more salt or lemon juice if needed.
4. Transfer the hummus to a serving dish. Create a shallow well in the center of the hummus and drizzle some olive oil over it.
5. Sprinkle with paprika and chopped fresh parsley for additional flavor and garnish.
6. Serve the hummus with pita bread, fresh vegetables, or as a spread in sandwiches or wraps.

How to make Tahini at home:

Ingredients

• 1 cup sesame seeds

• 2 to 3 tablespoons olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Spread the sesame seeds evenly on a baking sheet.
3. Toast the sesame seeds in the oven for about 5-10 minutes, or until they turn golden brown. Stir them occasionally to ensure even toasting.
4. Remove the sesame seeds from the oven and let them cool down for a few minutes.
5. Transfer the toasted sesame seeds to a food processor or blender.
6. Process the seeds for a few minutes until they form a crumbly texture.
7. Add 2 tablespoons of olive oil to the processor and continue blending.
8. Scrape down the sides of the processor and blend again. If needed, add an additional tablespoon of olive oil to achieve a smooth and creamy consistency.
9. Taste the tahini and add more olive oil or salt if desired.
10. Transfer the homemade tahini to a jar or airtight container and store it in the refrigerator for up to a month.

Note: You can adjust the amount of olive oil in the tahini recipe to achieve your desired consistency.