Hummus

Name: Hummus
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 1 (15oz) can chickpeas or 1 ½ cups (250g) cooked chickpeas; 1/4 cup (60ml) fresh lemon juice, 1 large lemon; 1/4 cup (60ml) well-stirred tahini, try our homemade tahini recipe; 1 small garlic clove, minced; 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving; 1/2 teaspoon ground cumin; Salt to taste; 2 to 3 tablespoons (45ml) cold water or aquafaba; Dash ground paprika, sumac, or Za’atar for serving

6 steps

Prep:5minCook:5min

Homemade hummus is easy to make and tastes much better than anything you can buy at the store. You will need tahini, a paste made from sesame seeds. Buy it or make it yourself. Here’s our homemade tahini recipe, which I highly recommend for the best homemade hummus! To leave it out, add more olive oil.

Updated at: Thu, 03 Oct 2024 06:26:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories123.8 kcal (6%)

Total Fat8.4 g (12%)

Carbs9.8 g (4%)

Sugars0.4 g (0%)

Protein3.9 g (8%)

Sodium253.2 mg (13%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 x 15 ozchickpeas

can

¼ cupfresh lemon juice

1lemon

large

¼ cuptahini

well-stirred, try our homemade tahini recipe

1garlic clove

small, minced

30mlextra-virgin olive oil

plus more for serving

½ teaspoonground cumin

45mlwater

sumac, or Za’atar, for serving

Instructions

Step 1

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

tahini¼ cup

fresh lemon juice¼ cup

lemon1

Step 2

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

garlic clove1

extra-virgin olive oil30ml

ground cumin½ teaspoon

salt

Step 3

Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

chickpeas15 oz

Step 4

The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

water45ml

Step 5

Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

ground paprika

Step 6

Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Notes

1 liked

0 disliked

Delicious

There are no notes yet. Be the first to share your experience!