Making hummus at home is easy and fast. This recipe calls for tahini which you can usually find in larger grocery stores. Use different infused olive oils to create a trio of hummus dips for a party or make one large batch of your favorite. Serve with pita chips or cut up veggies for dipping.
1 (15oz) can chickpeas/garbanzo beans
1/4 cup fresh lemon juice
1/4 cup tahini
Half of a large garlic clove, minced
2 Tbsp Sutter Buttes extra-virgin olive oil: Garlic, Basil or Meyer Lemon infused
1/2 to 1 tsp Sutter Buttes Himalayan Sea Salt
1/2 tsp ground cumin
2-3 Tbsp water
Dash of ground paprika and additional olive oil for serving
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps whip the tahini making the hummus as smooth and creamy as possible. Add 2 Tbsps of your choice of infused olive oil, garlic, basil or lemon. Add the minced garlic, cumin and the salt. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Open can of chickpeas, drain liquid then rinse well with water, using a strainer. Add half of the chickpeas to the food processor then process for
1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or
until thick and quite smooth. Most likely the hummus will be too thick or still have grainy bits of chickpea. To fix this, turn on the food processor and slowly add 2-3 Tbsp of water one at a time until the consistency is perfect. Scrape the hummus into a bowl then drizzle about 1 Tbsp of additional oil over the top and sprinkle with a dash of paprika.