Before you hit up Hummus Elijah on GrabFood, consider making your hummus at home. This creamy chickpea dip, rich with tahini and a punch of lemon juice, can feed you around the clock; it's brunch, merienda, an appetizer, even dinner, whether served with pita bread or tucked in a shawarma wrap.
Cody's friends swear that he makes the best homemade hummus. You'll need a food processor to blitz everything: garlic, canned chickpeas, lemon juice, olive oil, tahini.
About the tahini: This sesame paste is a major ingredient for hummus, but can be hard to find at the grocery. And if you do, it's usually pretty expensive.
Good thing you can make tahini at home! Grind 1 cup of white sesame seeds in a food processor or high-speed blender until coarse and ground up. Add 1–2 tablespoons olive oil and blitz into a smooth paste. If your tahini looks too thick, add more oil, a tablespoon at a time, to thin it out.
This recipe won 1st Place (Big Dip Energy!) in our dip-themed Pepper Potluck.
- 1 400g-can chickpeas
- 1 clove garlic
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tsp olive oil, plus more for serving
- 1 tsp salt
- ½ tsp cumin
Prepare chickpeas: Drain canned chickpeas and transfer to a medium-sized bowl. Fill bowl with water. Using your hands, remove the skin around the chickpeas as much as you can. You can’t really get them all out and that’s okay; it’s still edible. Drain chickpeas and set aside.
Blend ingredients: In a blender or food processor, add garlic and pulse until coarse (you can also mince it with a knife). Pour tahini and lemon juice into the food processor and pulse for 30 seconds until it forms a thick paste. Add olive oil, salt, and cumin. Blend again until incorporated.
Add chickpeas: Add chickpeas in small batches, then blend each batch into a smooth, even mixture before adding more. If your mixture looks thick, add a tablespoon of water to thin it out. Transfer hummus to a shallow bowl and top with olive oil. Enjoy with pita, carrots, cucumbers, or chips.