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.
1canchickpeas or white beans (cannellini)19 oz/540 mL
2Tbsplemon juicehalf a lemon
1Tbspolive oilplus extra for garnish
2Tbsptahini
2clovesgarlic
1/2tspcumin powder
1/2tspground coriander powder
1/4tspsalt
1/8tspblack pepper or cayenne pepper
1tsppaprikaoptional
1/4cupchopped fresh cilantro/parsleyoptional
Instructions
Drain and rinse chickpeas or white beans well. Remove any lose skins. If using chickpeas and want extra silky smooth hummus, roll chickpeas in tea towel and gently rub to loosen more skins. The more skins you remove, the smoother the final hummus, but this step is optional.
Add chickpeas or 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 process to create a smooth texture.
Add 1 to 3 Tbsp of water to reach desired consistency and purée an extra minute to ensure smooth, cream hummus.
Scrape into serving bowl. Smooth out and create a small crater in the center. Drizzle with a little extra oil if desired and garnish with a sprinkle of paprika and chopped greens.
Serve with veggies, crackers or soft pita bread wedges. Also makes a great spread on sandwiches.
Store extras in refrigerator for 3-4 days (shorter than store bought) or in freezer for longer.
Makes: ~1 ¾ cups
Notes
Extra hummus can be frozen, just seal well and enjoy within 6 months. We take frozen hummus on hiking trips - pack frozen hummus in morning and enjoy hummus and veggies at lunch! See full post for details.