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Homemade Hummus

  • Yield: Makes 3 cups
Homemade Hummus

Source: Everyday Food, June 2007

Ingredients

  • 2 cans (15.5 ounces each) chickpeas
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic, chopped
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 teaspoons coarse salt

Directions

  1. Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Cook's Notes

To store, refrigerate in an airtight container up to 1 week.

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