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Homemade hummus is a must have in any home chefs arsenal. It’s easy to make, the ingredients aren’t hard to find, and it’s delicious.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: about 2 cups
TIME: 10 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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- 1 15½-oz. can chickpeas
- 1 large lemon
- 1 garlic clove
- ½ cup tahini, well mixed
- ¾ tsp. (or more) kosher salt
- 10 cranks freshly ground black pepper
- ¼ tsp. ground cumin
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- Za’atar and/or sesame seeds (for serving)
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Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms.
Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor. Process until smooth, about 1 minute. With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
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