I need to learn to put down store bought hummus, so let's do this together. We both know homemade is always better and the hardest part about this recipe is cleaning the food processor, so let's do this. This is a very plain basic hummus that works for most palettes, it is your canvas to create something beautiful with the toppings. Be adventurous, have fun and just make sure everything you place on top is finely diced. I do not add raw garlic, like a traditional hummus would have, this is where the blank palette comes into place. I love using Fresno chilis on top, it adds a beautiful color, a little texture and the perfect amount spice. Can't wait to see what you make with the canvas.
What I love of about this hummus recipe is it can turn hummus questioners into hummus lovers. You just can't compare homemade hummus to store-bought. The hardest part about this entire recipe is cleaning the food processor.
1 can chickpeas (15 oz), rinsed, some skins removed
1 lemon, zest and juice
1/4 cup tahini
4 tablespoon olive oil (1 tablespoon for drizzle)
1/4 teaspoon ground coriander or sub with 1/8 teaspoon cumin
1/2 teaspoon salt
up to 1/4 cup filtered water
Topping:
1 fresno chili, finely diced
1/4 cup loosely packed cilantro, chopped
1 green onion, finely diced
Salt to taste
In a food processor, add the tahini and lemon zest and lemon juice. Process on low until well blended. Add the rinsed garbanzos beans and process until finely chopped. Add 3 tablespoons of olive oil, coriander, salt, and 1 tablespoon of water. Process on low until mixture begins to "creme" together. Continuing adding 1 tablespoon of water until your preferred consistency is achieved. Place in bowl or deep plate and spread out, top with a small drizzle of olive and a sprinkle of salt. Add toppings. Drizzle remaining olive oil on toppings and lightly sprinkle with salt.
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