Homemade Hummus

For my birthday I got the book Vegetable Literacy. This book is a vegetarian foodie’s dream. 

I also got an awesome Cuisinart food processor that is finally bigger than the 2-cup one I was using before. While I do only cook for one person, I still like to make big batches so I needed more power, bigger space. And here it came.


So one of the first true trials of a food processor is if it can make good homemade hummus. Well, we had a snow day a few weeks ago, and I felt like I needed to try out my theory. My roommate said this was the best hummus she’s had… maybe even better than store bought!

Besides using fresh lemons, I added in some Mediterranean spices: cumin, coriander and sumac. This made for a creamy, flavorful homemade hummus.


Homemade Hummus

adapted from Vegetable Literacy

  •  1 can of chickpeas
  • juice of 1 1/2 fresh lemons
  • 1/3 cup tahini
  • 2 cloves of garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon sumac
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 cup olive oil

1. Add the chickpeas to a food processor with the fresh lemon juice and tahini. Puree until smooth.

2. Add in the garlic and spices. Puree again for about 20 seconds.

3. Drizzle in olive oil and process until combined.

That’s it! Taste and adjust, adding what you need! I ate mine with carrots and celery. This would also be delicious atop roasted eggplant.


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