Make This Super Easy Hummus Recipe The Next Time You Need Some Dip On Your Chip

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup well-stirred tahini (sesame paste)
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt, to taste
• 2 to 3 tablespoons water
• 1/4 teaspoon paprika, for garnish
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Prepare Chickpeas: Start by draining and rinsing the canned chickpeas under cold water. This helps remove excess sodium and improves the texture of your hummus.
2. Combine Ingredients: In a food processor, combine the drained chickpeas, lemon juice, tahini, minced garlic, olive oil, ground cumin, and a pinch of salt.
3. Blend: Process the mixture for about 1-2 minutes until it becomes a thick, coarse paste. If it's too thick, you can add 2 to 3 tablespoons of water, one tablespoon at a time, while the food processor is running until you achieve your desired creamy consistency.
4. Taste and Adjust: Taste the hummus and add more salt, lemon juice, or garlic if needed. Adjust the seasoning to your preference.
5. Serve: To serve, transfer the hummus to a serving dish. Create a well in the center of the hummus and drizzle a little extra olive oil into it. This not only adds flavor but also makes it look appealing.
6. Garnish: Sprinkle paprika over the top for a pop of color and added flavor. You can also garnish with chopped fresh parsley for freshness.
7. Enjoy: Hummus is best served fresh with pita bread, fresh vegetables, or as a spread in sandwiches and wraps.

How To Store Hummus

Storing hummus properly is important to maintain its freshness and flavor. Here are some tips on how to store hummus:

• Refrigerate: Hummus should be stored in the refrigerator to keep it fresh. Transfer the hummus to an airtight container with a tight-fitting lid. If you made it in a food processor, you can use the same container.
• Seal Tightly: Make sure the container is tightly sealed to prevent air from getting in. Exposure to air can cause the hummus to dry out and lose its freshness.
• Add a Thin Layer of Olive Oil: Drizzle a thin layer of extra-virgin olive oil over the surface of the hummus before sealing the container. This creates a barrier that helps preserve the hummus and prevents it from drying out.
• Label and Date: I made a practice of labeling the container with the date I made the hummus so I can keep track of the freshness. My brain already struggles to remember things due to information overload, so this is just one way to make things easier on myself.
• Keep it Cold: Store the hummus in the coldest part of your refrigerator, usually near the back. Hummus should be kept at a temperature of 40°F (4°C) or lower to prevent bacterial growth.
• Use Within a Week: Homemade hummus is best consumed within 5 to 7 days. While it may remain safe to eat for a bit longer, its flavor and texture may start to deteriorate after this time.
• Avoid Repeated Temperature Changes: Try to minimize taking the hummus in and out of the refrigerator as temperature fluctuations can lead to condensation inside the container, potentially affecting the texture.