HOMEMADE HUMMUS RECIPE
1 x can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 x tablespoons extra-virgin olive oil
3 x tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon)
1 x small clove of garlic, roughly chopped
1 x teaspoon salt
1/2 teaspoon finely ground black pepper
Drain the chickpeas into a strainer and rinse under cool running water.
Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
Process the hummus continuously until it becomes very smooth, 1 to 2 minutes.
Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you’d like, add more lemon juice or olive oil to thin it out and make the hummus creamier.
Scrape the hummus into a bowl and serve with raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.