Hummus
Make the BEST hummus right home. Better than store-bought and just as good as the best restaurant's, with one easy trick!
Servings: 4 - 6 people
Calories: 300kcal
Ingredients
- 15 ounces chickpeas drained (or 1 ½ cups cooked chickpeas)
- ½ teaspoon baking soda for canned chickpeas only
- ¼ cup tahini
- 2-3 tablespoons lemon juice adjust to your tastes
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- ¾ teaspoon ground cumin
- ¾ teaspoon salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons water ice cold
- 1 pinch paprika Pinch of paprika or sumac for serving
Instructions
- Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
- Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
- Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
- To serve, drizzle with olive oil and sprinkle with a light dusting of paprika.
Notes
Tips:
- If you're using tahini, blend in two extra tablespoons of water for extra smooth consistency.
- Sprinkle with paprika for an extra flavour hit.
Nutrition
Calories: 300kcal | Carbohydrates: 34g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 587mg | Potassium: 401mg | Fiber: 9g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 4mg