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    You are here: Home / Appetizer / Quick One Can Hummus

    Quick One Can Hummus

    Posted by David (Doggy Daddy) · 2 Comments

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    Jump to Recipe·Print Recipe
    cumin and hungarian paprika
    Hungarian paprika and cumin - you'll need these

    If you're spending lots of cash on store-bought hummus, Leela won't invite you back since you don't know what's up. In fact, just burn your money - or better yet - go buy her Hotel song instead! Hummus is really simple to make, but it may take a minute to master consistency. You'll make this more than enough times to become a pro.

    Jump to:
    • Part 1: Tahini
    • Part Deux: Tahini + Ingredients + Chickpeas = Hummus
    • Finished
    • ✔ Takeaways
    • 📖 Recipe
    • 💬 Comments

    Let's take a look at this magical, vegan, amazing concoction.

    Part 1: Tahini

    Tahini will take you 10 minutes to make, so don't shortcut this step. I will show you how to make it.

    Part Deux: Tahini + Ingredients + Chickpeas = Hummus

    Here's where the fun starts. Leela loves this part because she tries sneaking into the kitchen to find peanut butter.

    • 1 tablespoon cumin
    • About ½ tablespoon of Hungarian paprika, plus more for sprinkling
    • Juice from a medium lemon (sometimes I also add lemon zest if I'm feelin' special)
    • 1 big garlic clove or 2 medium (we love garlic)
      • Note that the raw garlic will really really, really, infuse overnight, so don't overdo it unless you're like us
    • 1 can of chickpeas (about 2 c) or same amount of rehydrated shiz
      • If you use canned or rehydrated, save some of the liquid for the next step

    Put that shiz in with the tahini and blitz for a few seconds.

    Then add the chickpeas and blitz for a couple of minutes. Pause every now and then to keep things from heating up.

    Add reserved liquid and/or EVOO until you reach your desired consistency. I use a bit of both - probably less than ½ cup combined.

    Add salt and pepper to taste.

    Finished

    It's not Finnish, it's finished.

    Look at that amazingness. Now that you've created some great hummus, it's time to use it on sandwiches, with veggies, chips, or even eating on its own. We'll cover some of these things later. I like to add olive oil, Hungarian paprika, and parsley as a garnish.

    In the meantime, it's time to get Leela some treatsies before she pops out my kneecap.

    I always use my mini Cuisinart food processor to bend this shiz

    ✔ Takeaways

    • Come on, this is very simple and tastes way better than anything you'll find at the supermarket - plus no preservatives.
    • If there's a challenge here, it's not burning the sesame seeds and finding the right ratio of lemon juice and garlic - also don't skimp on cumin.
    • Leela doesn't really like it when I make this dish because she doesn't get enough time in the kitchen.
    • Stay tuned for ideas on how to use this remarkable accompaniment!
    The basic hummus
    Sprinkle with more paprika, add olive oil, cracked pepper and parsley
    Print

    📖 Recipe

    Quick One Can Hummus

    glass jar of hummus with parsley and lemon
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 1 reviews

    Hummus is great as a veggie and pita chip dip, but also as a sandwich spread. Here's how to make a great batch from one cup of chick peas.

    • Author: David (Doggy Daddy)
    • Prep Time: 10
    • Cook Time: 10
    • Total Time: 20
    • Yield: 2.5 cups 1x
    • Category: dip
    • Method: food processor
    • Cuisine: Middle Eastern
    • Diet: Vegan

    Ingredients

    Scale
    • ½ cup tahini
    • 1 Tbsp cumin
    • About ½ Tbsp of Hungarian paprika
    • Juice from a medium lemon (sometimes I also add lemon zest if I'm feelin' special)
    • 1 big garlic clove or 2 medium (we love garlic)
    • Parsley for garnish
    • ½ cup extra virgin olive oil
    • 1 can of chickpeas (about 2 cups) or the same amount of rehydrated
      • Reserve some of the liquid for blending

    Instructions

    Combine Ingredients & Blend

    1. Add all ingredients to a food processor except the EVOO and chickpea liquid and pulse until combined.
    2. Next, add a couple of tablespoons of the oil and liquid and continue to blend.
    3. Continue until you reach your desired consistency - you may not need to use all of the oil and liquid.

    Finish Up

    1. Finally, season with salt and black pepper to taste.

    Notes

    The raw garlic will really infuse overnight, so don't overdo it unless you're like us.

    You may want to drizzle the lemon juice in to taste as well. Depending on size, I've used more or less than a whole lemon, and have also added zest.

    Keywords: hummus, tahini, vegan, dip, spread, chickpeas

    Did you make this recipe?

    Please tag us at @thehotelleela on Instagram and hashtag it #thehotelleela!

    « Homemade Waffle, Egg, and Bacon Breakfast
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    Comments

    1. Madalyn says

      July 03, 2020 at 8:02 am

      Delicious! I’ve made this hummus three times now and will continue to use this recipe. Simple & refreshing.

      ★★★★★

      Reply
      • David (Doggy Daddy) says

        July 03, 2020 at 11:18 am

        Thanks, Madalyn! We love it with chips, vegetables, and as a spread on sandwiches 🙂

        Reply

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