Homemade Hummus, low sodium

Updated at: Sat, 13 Apr 2024 19:00:14 GMT

Step 1

If the tahini is lumpy, place the slightly lumpy tahini in the bowl of a food processor, and blend on high 30 seconds to smooth (make sure your tahini has at least 1/2 solids and 1/2 liquids before processing). Skip this step if the tahini is *well stirred.

Step 2

With the tahini and lemon juice in the bowl of the food processor, process on high for 1 minute. Scrape the sides and bottom of the bowl and process for 30 seconds more.

Step 3

Add 2 tablespoons olive oil, roasted garlic, cumin, and the salt to the mixture in the food processor. Process for 30 seconds and then scrape the sides and bottom of the bowl.

Step 4

Add half of the cooked and drained chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the other half of the chickpeas and process about 1 to 2 minutes until the mixture is relatively smooth (if the mixture seems too thick to process well, add 1 tablespoon olive oil after the first 30 seconds).

Step 5

The thick hummus should now be thinned to your preference by slowly adding approximately 2 to 4 tablespoons of cold water by drizzling water into the chute of the food processor one tablespoon at a time.

Step 6

Serve with the paprika and Za'atar seasoning over the top with crackers or celery to dip. Keep refrigerated in an airtight container. Freeze in an airtight, hard plastic container with a thin layer of olive oil over the top if hummus is not used within one week.

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