Nutrition balance score
Great
Glycemic Index
34
Low
Nutrition per serving
Calories1248.5 kcal (62%)
Total Fat91.9 g (131%)
Carbs83.3 g (32%)
Sugars2.2 g (2%)
Protein39.2 g (78%)
Sodium2611.2 mg (131%)
Fiber28.3 g (101%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1can chickpeas
½ teaspoonbaking soda
if you’re using canned chickpeas
¼ cuplemon juice
from 1 1/2 to 2 lemons, more to taste
1 clovegarlic
medium-to-large, roughly chopped
½ teaspoonfine sea salt
to taste
½ cuptahini
2 tablespoonswater
ice, more as needed
½ teaspoonground cumin
1 tablespoonextra-virgin olive oil
olive oil
or zhoug sauce
Instructions
Step 1
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
Step 2
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Step 3
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Step 4
Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Step 5
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 wee
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