Well, I did it.
I finally bought a food processor.
It’s been about 2 years since ours broke – while we were making hummus, funny enough – and it’s taken me that long to finally buy a new one.
I have a whole page of recipe ideas in a notebook that were just waiting for a food processor….so watch out for way too many hummus recipes, a bunch of homemade nut butters and anything else I can throw in this thing.
Does being this excited about a kitchen appliance mean I’m totally an adult now? I think I’m still okay as long as vacuuming stays my most hated chore. Blech. I’d rather do anything else than vacuum.
Can’t baking bread and making hummus count as house chores? I think I’d get a gold star for those.
If you put this next to an authentic hummus, this wouldn’t be considered “classic” because I didn’t have any tahini. But this is one of my favorite, basic hummus recipes.
This was also the first time I peeled my chickpeas before throwing them in the food processor. I think it made a difference? I’ve got a ton more recipes to make soon, so I’ll report back on that once I try a few different versions.
Yeah for new appliances!
Makes: about 2 cups of hummus
- 2 15 oz. cans of chickpeas, drained, rinsed and peeled
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp smoked paprika
- more olive oil and smoked paprika for serving
- Pour the peeled chickpeas into the bowl of a food processor.
- Drizzle in the olive oil and add the garlic, salt, and smoked paprika.
- Let the food processor run, 3-4 minutes, until the chickpeas are broken down and the hummus is smooth and creamy. If you want it smoother, add a little more olive oil while it’s running.