====== Homemade Hummus ======
{{recipes:sauces:homemade_hummus:classic-chickpea-hummus.jpg?600|}}
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===== Ingredients =====
  * 1 can chickpeas
  * ½ cup tahini 
  * 3 Tbsp. lemon juice
  * 1 garlic clove (grated or mashed into a paste)
  * ¾ teaspoon salt
  * 10 cranks freshly ground black pepper (or ¼ tsp)
  * ¼ teaspoon ground cumin
  * 2 Tbsp. water.
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===== Info =====
  * **Prep:** 5
  * **Cook:** 5
  * **Serves:** 2 cups
  * [[https://www.bonappetit.com/story/easy-homemade-hummus|Recipe Source]]
  * [[https://www.bonappetit.com/story/hummus-recipes-spicy-avocado-sweet-potato-beet|Variations Source]]
  * //See Also:// [[recipes:sides:hummus_with_hen_of_the_woods|Hummus with Hen of The Woods]]


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===== Directions =====
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Process chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin, and 2 Tbsp. water in a food processor until smooth, about 1 minute (or you can use a blender).   
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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 salt, if needed.
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Transfer hummus to a shallow bowl, top with za’atar, and drizzle with more oil.

{{tag>chickpeas tahini lemon garlic dip food_processor}}
====== Variations ======
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===== Herby Avocado =====
  * ½ large ripe avocado
  * 1 15½-ounce can chickpeas, rinsed, drained
  * ⅓ cup tahini, well mixed
  * ¼ cup plus 1 tablespoon fresh lime juice
  * 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  * ¾ teaspoon (or more) kosher salt
  * 10 cranks freshly ground black pepper
  * ¼ teaspoon ground cumin
  * 1 cup cilantro leaves with tender stems
  * 2 tablespoons olive oil, plus more for drizzling
  * Toasted pumpkin seeds (pepitas; for serving)
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===== Beet Ricotta =====
  * 1 baseball-sized red beet (about 6oz) roasted
  * 1 15½-ounce can chickpeas, rinsed, drained
  * ⅓ cup tahini, well mixed
  * ¼ cup fresh lemon juice
  * ¼ cup ricotta
  * 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  * 1 teaspoon (or more) kosher salt
  * 10 cranks freshly ground black pepper
  * ¼ teaspoon ground coriander
  * Mint leaves, poppy seeds, and olive oil (for serving)
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{{tag>beet ricotta avocado lime pumpkin_seeds cilantro poppy_seeds}}
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===== Curried Sweet Potato =====
  * 1 small sweet potato, baked 
  * 1 15½-ounce can chickpeas, rinsed, drained
  * ⅓ cup tahini, well mixed
  * ¼ cup fresh lime juice
  * 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  * 1 teaspoon curry powder
  * 1 teaspoon (or more) kosher salt
  * 10 cranks freshly ground black pepper
  * ⅛ teaspoon cayenne pepper
  * 2 tablespoons melted virgin coconut oil
  * Crushed roasted, salted cashews, crushed red pepper flakes, and olive oil (for serving)
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===== Spicy Carrot =====
  * 2 medium carrots, roasted
  * 1 15½-ounce can chickpeas, rinsed, drained
  * ⅓ cup tahini, well mixed
  * ¼ cup fresh lemon juice
  * 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  * 1 tablespoon (or more) harissa, Sriracha, or gochujang
  * ¾ teaspoon (or more) kosher salt
  * ¼ teaspoon ground cumin
  * 2 tablespoons olive oil, plus more for drizzling
  * Toasted sunflower seeds and chopped parsley (for serving)

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{{tag>sweet_potato curry_powder cashews carrot sriracha gochujang sunflower_seeds dip}}
~~NOTOC~~
~~DISCUSSION|Notes~~