This is my go to hummus recipe, I love the additional spices in this recipe. We make it with either chickpeas or white kidney beans (cannellini). Either version is great and both work well for freezing or dehydrating. See notes below for dehydrating.
1can19 oz/540 mL chickpeas or white kidney beans (cannellini beans)
2Tbsplemon juicehalf a lemon
1Tbspolive oil or avocado, canola
2Tbsptahini
2clovesgarlic
1/2tspcumin powder
1/2tspground coriander powder
1/4tspsalt
1/8tspblack pepper or cayenne pepper
1/4cupchopped fresh cilantro/parsleyoptional
Instructions
Drain and rinse chickpeas or white beans. Remove any loose hulls/skins if present. If using chickpeas, for an extra creamy, silky smooth texture remove all skins by rolling in clean towel. This step is optional.
Add chickpeas or white beans, lemon juice, oil, tahini, garlic, cumin, coriander, salt and pepper to food processor. Purée until smooth, stopping to scrape down sides several times.
Taste and adjust seasoning. Continue to purée and scrape until irresistibly smooth.
Add 1 to 2 Tbsp of water if consistency is too thick.
If you like a little green in your hummus, mix in chopped cilantro or parsley.
Scrape into serving bowl.
Serve with veggies, soft pita wedges, or crispy pita crisps. Also makes a great spread on sandwiches.
Store any extras in refrigerator for 3-4 days (less than store bought varieties) or freeze for longer storage.
To freeze, separate into convenient portion sizes and place in air tight containers or freezer bags that fit the the hummus snuggly - you don't want too much airspace.
Notes
If your hummus is too thick add a little water until you reach your preferred consistency. Can be frozen. Yield 1 3/4 cups