This is my sister’s perfect fresh hummus recipe. “The secret to great hummus for kids is to leave out the tahini!” she told me when she shared this recipe with me. Without the tahihi, hummus is mild and more appealing to kids. I prefer to soak dried chickpeas overnight and then boil them in water until they are soft. If you are in a rush and using canned chickpeas I would suggest Eden organic chickpeas, which are in BPA free cans.
- 2 cans Eden organic chickpeas or 3 cups soaked/boiled chickpeas
- 1 medium clove garlic
- 1/2 teaspoon of crushed red pepper
- juice of one whole lemon
- 1/3 cup of olive oil
- hot paprika or turmeric for garnish
- 1 teaspoon salt
- 1/4 teaspooon black pepper or 15 turns of the pepper mill
- In a large food processor, process garlic clove until finely minced.
- Add red pepper flakes and chickpeas and blend until chickpeas are ground up, they should look like meal.
- Add lemon juice blend a few seconds
- Stream olive oil with processor on until puree is smooth and fluffy
- Add salt pepper and process a few seconds
- Sprinkle paprika over top and garnish with some more olive oil
Serve immediately or cover in glass bowl in fridge. Hummus keeps for a week or so in the fridge