THE KITCHN: Homemade hummus: Nothing could be easier
By Emma Christensen
on
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables
Tools
A food processor or blender
1. Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.
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