I consider myself a bit of a hummus connoisseur. I've tried countless brands and recipes, most of which don't impress me enough. To me, hummus has to be incredibly smooth, creamy, with a kick of garlic and a bite of lemon. My favourite store-bought hummus is by Fontaine Sante (sold at costco in huuuuge containers!), but when i want to make my own, this is my go-to recipe. It's adapted from the Barefoot Contessa cookbook and ever since I tasted it, I haven't tried another hummus recipe in sight! I'm grateful my husband doesn't like hummus...or there might be a battle for this dip... ;)
Ingredients (2 cups)
•2 cups cooked chickpeas, liquid reserved and set aside
•1 tsp kosher salt, or to taste
•2 garlic cloves
•1/3 Cup tahini
•7-8 tbsp freshly squeezed lemon juice
•2 Tbsp reserved chickpea liquid (or water)
•4-8 drops of Tabasco sauce (amazing), to taste
•Olive oil, for drizzling
•Paprika, for garnish
Instructions
•Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.
•Now add in salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt.
•Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container...but it rarely lasts that long...bahaha!