This healthy recipe from Denver-based recipe developer Julia Heffelfinger is great on everything from meatballs to veggie bowls.
Yields 2 cups
This recipe is part of our meal prep series. Click here for all the details.
One 15-ounce can chickpeas, rinsed and drained
½ cup tahini
3 tablespoons lemon juice, plus more as needed
1 small garlic clove, finely grated
½ teaspoon salt, plus more as needed
3 tablespoons ice water, plus more as needed
¼ teaspoon ground cumin
Transfer the chickpeas to a kitchen towel and gently rub them between the towel until the skins start to peel off. Discard the skins. Squeeze any remaining peeled chickpeas out of their skins.
In a food processor, puree the tahini with the lemon juice, garlic, and ½ teaspoon of salt. With the machine running, slowly add the ice water until the tahini is smooth, pale, and thick.
Add the chickpeas and cumin and puree until very smooth, occasionally wiping down the side of the container. If you would like a thinner consistency, continue to add more water. Season with salt and more lemon juice as desired.
Place hummus in an airtight container and store in the fridge for up to one week.