Homemade Hummus

• 2 tbsp
  Lemon Juice

  Tip

  Fresh lemon tastes brighter than bottled and keeps the dip from reading heavy.

• 1 clove
  Garlic

  • or 1 tbsp Garlic-Infused Olive Oil
  • or 1 clove Roasted Garlic

  Tip

  Resting garlic in lemon juice before blending softens the raw edge.

• Salt
• ¼ cup
  Tahini

  Tip

  Good tahini should pour and taste nutty, not bitter. Stir the jar before measuring.

• 1 can
  Canned Chickpeas

  Tip

  Use one 15 oz can, drained and rinsed. Double batch: use two cans and scale everything else 2x.

• 1 tbsp
  Extra Virgin Olive Oil

  Tip

  Use a good finishing oil here since it stays raw and its flavor comes through.

• ¼ cup
  Sun-Dried Tomatoes

  Tip

  Oil-packed or dry-packed both work; dry-packed tomatoes may need an extra splash of cold water.

• ½ cup
  Roasted Red Bell Pepper

  Tip

  Pat jarred peppers dry first. Extra liquid makes hummus loose fast.

• ½ cup
  Kalamata Black Olives

  Tip

  Drain well so the olive variant stays thick instead of briny-water loose.

Steps

1. Blend 2 T Lemon Juice, 1 clove Garlic, and ½ tsp Salt.

   ~1m

2. Add ¼ C Tahini.

   ~1m

3. Add ¼ C Tahini and 2 tablespoons cold water.

   ~1m

4. Blend until pale and creamy.

   ~1m

5. Add 1 can Canned Chickpeas and 1 T Extra Virgin Olive Oil.

   ~1m

6. Add ¼ C Sun-Dried Tomatoes.

   ~1m

7. Add ½ C Red Bell Pepper.

   ~1m

8. Add ½ C Black Olives.

   ~1m

9. Blend smooth, adding cold water only if needed.

   ~2m

10. Taste and adjust with lemon, salt, or cold water.

    ~1m

11. Serve now, or refrigerate until ready.

    ~1m