Homemade Hummus
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prep time
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cook time
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total time
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servings
8
INGREDIENTS
1 (15 ounce) can garbanzo beans*, drained and rinsed
2 tablespoons tahini
1 clove garlic
1 teaspoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
2 tablespoons Pompeian Gourmet Selection Extra Virgin Olive Oil, plus extra for serving
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
PREPARATION
- Add all ingredients to a food processor and pulse until just combined. Scrape down the sides of the bowl with a spatula, then puree until smooth.
If you have time and are after an ultra-smooth hummus, take a cue America’s Test Kitchen and Yotam Ottolonghi and toss rinsed and drained canned chickpeas with 1 ½ teaspoons baking soda. Heat them in the microwave or a skillet over medium for 2 to 3 minutes then rinse. Cover the beans with cold water, then agitate the beans with your hands to remove the skins. Discard skins and add beans to food processor.
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