Hummus is a classic Middle Eastern dip that is made up of chickpeas, tahini, lemon juice, and spices. I first started making this dip several years ago when I was starting to learn about meatless eats. Over that time I have perfected my recipe and I think I’ve finally reached perfect hummus status! It’s so smooth and creamy. Oh and if you’re used to our recipes— garlicky! My hummus consists of traditional flavors of tahini, lemon, and garlic, but I also like to add an earthy spiciness to mine with a little turmeric, coriander, and oregano. I love to serve hummus with veggies, like peppers, celery, and carrot or warm naan bread. So, get out that food processor and let’s get blending!
- 1 15 ounce can of chickpeas, drained but save the liquid from the can. (This liquid is called aquafaba.)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 2 Tablespoon aquafaba
- 3 Tablespoons tahini
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil + 1 Tablespoon for garnish
- Salt and pepper to taste
- OPTIONAL GARNISH: Chopped flat leaf parsley, sesame seeds, salt and pepper.
- In a food processor add the chickpeas, garlic powder, onion powder, coriander, turmeric, oregano, tahini, aquafaba, 1/4 cup olive oil, and salt and pepper. Blend it together until the chickpeas have a textured dip consistency.
- Turn the processor off and add in lemon juice. Give the processor another spin around until the dip becomes smooth and creamy. If you feel it’s not quite smooth enough, drizzle in more olive oil while the processor is running until you reach desired consistency.
- Give the hummus a taste. Add more salt and pepper if needed. Give the processor a pulse to mix added salt and pepper in, if added.
- Spoon hummus into a serving bowl. Drizzle 1 Tablespoon around the top to garnish.
*** Store hummus in an air tight container ***
** Hummus is even better the next day after the flavors have had a chance to marry! **