Confession- I used to eat organic; store-bought hummus almost every day. I always feel food about myself when I eat it. It's hard to go wrong with chickpeas, olive oil, and garlic. I decided to make my own to see if it was that much better. The truth? You tell me! Serve with sliced cucumbers, if desired.
Recipe by Amanda Haas on February 23, 2021
Prep time: PT20M
Rating
5 stars (1 reviews)
Ingredients
Two 15-oz cans chickpeas, drained and rinsed
3 Tbsp lemon juice, plus more as needed
2 garlic cloves, crushed
2 tsp za'atar
Kosher salt
1 cup water
4 Tbsp extra-virgin olive oil
3 Tbsp tahini
1 Tbsp pine nuts, toasted (see notes)
1 tsp chopped parsley
Steps
Place the chickpeas, lemon juice, garlic, za'atar, and 1 1/2 tsp salt in the bowl of a food processor.
Pulse to combine, then scrape down the sides of the bowl.
Add 1/2 cup if the water, 2 Tbsp of the olive oil, and the tahini. Process until the mixture is creamy, adding up to 1/2 cup of the remaining water, 2 Tbsp at a time, processing after each addition until the mixture is the consistency you like. Taste, adding more lemon juice and salt if desired.
Store in an airtight container in the refrigerator for up to 2 weeks. Spoon the hummus into a serving bowl and top with the remaining 2 Tbsp olive oil, the toasted pine nuts, and parsley.
