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Guys! I was finally able to break in my new food processor with this garlicky hummus! I was in desperate need of one since all I had was a mini one. While some husbands might find themselves in the doghouse for gifting kitchen gadgets to their wives, mine gets extra points. (By the way, this is the one he got me. It’s awesome.)
Rudy apologized and said he was going to get me a smaller one but the bigger one was the only one they had left. I raised an eyebrow and told him it is exactly what I would’ve picked out for myself.
Don’t you just love hummus? What’s not to love? Creamy yumminess. Put it on a cracker, pile it on a pita chip, dip some veggies in it. I like some of the store-bought versions but they are so expensive! Now that I have this beast food processor I will be making my own from now on. Here’s how I christened the Cuisinart…
First, I took 1 can of chickpeas. (Or do you call them garbanzo beans? Same thing.) Keeping the juices and setting aside, I rinsed and peeled the chickpeas. Yes. I peeled them. It may seem like a lot of work but if you gently pinch them, the skins come right off. You can leave them on but just keep in mind this is what you’re adding…
It would still taste fine, but the texture wouldn’t be as creamy.
Add the chickpeas to your food processor along with the tahini, lemon juice, juices from the chickpea can, water, garlic cloves, paprika (I used Hungarian half-sharp paprika but you can use sweet or plain or whatever you have), and salt. Now give it a whirl on low until it’s pretty well combined and then start drizzling in the olive oil (I like the extra light version for recipes like this). Keep the food processor running until the hummus is a nice creamy consistency. You can add a little more of the reserved juices if you feel the need.
Remove from the food processor and chill for at least 2 hours. (Rudy says he likes it warm but I think he’s an anomaly.) Top with some additional paprika dig in! I think it tastes even better then next day after the flavors have had time to meld together.
Comment below if you’ve tried this recipe and tell me what you think! Post a pic to Instagram and tag me @dredgeanddrizzle, I wanna see! Want to save this for later? Pin it!
Creamy, Garlicky Hummus
- 1 15 oz. can chickpeas peeled
- 1 cup tahini
- 2 lemons juiced
- 1/2 cup chickpea juices reserved from can
- 1/4 cup water
- 2 garlic cloves
- 1/2 tsp Hungarian paprika other variations are fine too
- 1 tsp salt
- 1/4 cup extra virgin olive oil extra light
Drain the chickpeas and rinse but keep the juices.
Peel the chickpeas and place in food processor.
Add tahini, lemon juice, chickpea juices, water, garlic, paprika, and salt. Blend until well combined.
With the food processor running, drizzle in the olive oil and keep it running until the hummus is the consistency you would like. Add additional chickpea juices or water if needed.
Put the hummus in a bowl, cover, and chill for at least 2 hours.
Sprinkle with additional paprika before serving with pita chips, crackers, or veggies.