I love this dip but I’m often disappointed by the store bought varieties. Come to think of it, just because it is homemade doesn’t necessarily mean it will be fabulous either. Hummus comprises only a few basic ingredients but get the quantities wrong and you could have a dip disaster on your hands.
This recipe worked perfectly for me. You can adjust the thickness of the Hummus by how much or how little chickpea liquid you add so I recommend adding a little at a time until you get the texture you like. I personally like a thick Hummus and IF you have any leftovers it is just fabulous on sandwiches!
- 2 cups canned chickpeas drained (reserve liquid)
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1tsp salt
- 2 cloves garlic, crushed
- 1tbs olive oil
- 1 pinch paprika
- 1tsp parsley, finely chopped
- Place the chickpeas, tahini, lemon juice, salt and garlic in a food processor and blend until smooth. If you would like your hummus to be thinner add a little of the reserved chickpea liquid and blend further. Continue until your desired consistency is reached.
- Transfer dip to a serving bowl, drizzle with olive oil and sprinkle with paprika.