This recipe focuses on the steps that make canned chickpeas shine, ensuring a restaurant-quality texture without the long cooking time. It's quick, easy, and perfect for a creamy, flavorful hummus.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine all the ingredients in the bowl of a food processor or a high-powered blender.
Process until you end up with a smooth paste.
Transfer hummus to a bowl and drizzle a little more olive oil before serving.
For an even creamier texture, you can peel the chickpeas before blending.
Adjust the lemon juice, salt, and pepper to suit your taste preferences.
Serve with fresh veggies, pita bread, or as a spread for sandwiches.
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you will need to soak and cook them beforehand, which will increase the preparation time.
How long can I store homemade hummus?
Homemade hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Can I make this recipe without tahini?
Yes, you can omit tahini or substitute it with a nut butter like almond or cashew butter, but the flavor will be slightly different.
What can I use instead of a food processor?
You can use a high-powered blender or even mash the ingredients by hand for a chunkier texture.
Can I freeze hummus?
Yes, hummus freezes well. Store it in an airtight container and thaw it in the refrigerator before use.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
...
