I’ve been making this particular hummus for a while. I created it from modifying a recipe I found online, and after doing a quick search, I believe it was this one that served as my inspiration. Why reinvent the wheel, when you’ve found one that already rolls pretty well?
If you end up making this hummus, let me know, especially if you put your own delicious spins on it.
Damn good hummus
1 cup dry chickpeas — or 2 ½ cups cooked
¼ cup lemon juice
½ tsp apple cider vinegar
¼ cup tahini
2 garlic cloves minced
2 tbsp olive oil plus more for drizzling
1 tsp salt
1 tsp cumin
¼ cup water plus more if needed
Paprika for topping
1. Soak the chickpeas overnight and then cook the next day.
2. Put the lemon juice, apple cider vinegar, tahini, garlic, olive oil, salt, and cumin in a food processor and give it a whirl.
3. Add the chickpeas and give it another whirl. I add one cup at a time to better combine everything.
4. Add the water and whirl some more. Add more water if the consistency is too thick. Check the flavor and add more of any of the ingredients.
5. Scrape the hummus into a bowl, drizzle with olive oil, dust with paprika, and grab your chips and book!