Simple Hummus

With the heat recently, I just have not felt like cooking. These are times when simple appetizers satisfy best and this hummus recipe is easy to prepare and delicious to enjoy. The recipe is based on this one from Inspired Taste and it produces a wonderfully creamy hummus that can be tweaked as you see fit. Roasted red pepper, no problem. Roasted garlic, again easy to add. Only your imagination limits you when it comes to this Mediterranean staple. My favorite add is the simplest – lemon zest. I like the increased ‘zing’ from the lemon in contrast to the cumin. So enough babbling on, let’s make some hummus!

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Simple Hummus

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

1 15.5 oz can garbanzo beans, drained and rinsed
¼ cup tahini, well stirred
¼ cup lemon juice (approximately the juice from 1 sizeable lemon)
lemon zest from ½ lemon
1 medium garlic clove, minced
¾ tsp cumin
salt to taste
1 tbsp water (if needed)
3 tbsp (more or less) extra virgin olive oil, plus extra for serving
paprika for garnish, if desired

Instructions

Add the lemon zest, lemon juice, and tahini into a food processor.
Puree for 30 to 45 seconds, then scrape down the sides and puree for another 20 to 30 seconds until light and fluffy.
Add the garlic, cumin and half the garbanzo beans.
Puree until smooth, approximately 1 to 2 minutes. If the food processor seems labored, add a tablespoon of water to slightly loosen the hummus.
Scrape down the sides.
Add the remaining garbanzo beans and puree until smooth, drizzling the olive oil through the chute.
Scrape down the sides as needed and taste, adding salt if needed.
Scoop into a serving bowl and drizzle additional olive oil over top.
Sprinkle paprika over top before serving.

Notes

This recipe is based on this one from Inspired Taste.

Add the lemon zest, lemon juice, and tahini into a food processor. Puree for 30 to 45 seconds, then scrape down the sides and puree for another 20 to 30 seconds until light and fluffy.

Add the garlic, cumin and half the garbanzo beans. Puree until smooth, approximately 1 to 2 minutes. If the food processor seems labored, add a tablespoon or two of water to slightly loosen the hummus. Scrape down the sides.

Add the remaining garbanzo beans and puree until smooth, drizzling the olive oil through the chute. Scrape down the sides as needed and taste, adding salt if needed. Scoop into a serving bowl and drizzle additional olive oil over top. Sprinkle paprika over top before serving.