Homemade Hummus
Hummus is so easy to make at home - it is tastier and far less expemsive!
Servings: 2 cups
Calories: 77kcal
Ingredients
- 1 16 ounce can chickpeas
- 1/3 cup tahini
- 2 cloves garlic
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 2 lemons
- fresh cilantro, parsley, paprika, cumin - optional add-ins
Instructions
- Reserving the liquid, drain 1 16 ounce can of chickpeas, and rinse under running water. Any skins that may come loose can be removed. Put the drained chick[eas in the bowl of a food processor.
- Put the garlic cloves, tahini, 2 tablespoons of the olive oil, and the salt in the processor.
- Using a wooden reamer, remove the juice and the flesh between the membranes from the lemons. You want at least 1/3 cup of lemon juice, or more if you are very fond of lemony hummus. Add to the food processor.
- Process everything until you have a texture that you like. You can add some of the reserved liquid from the can of chickpeas to thin it out a bit. Process a few minutes more, after adding the reserved liquid.
- Add in whatever extras that you like, and blend well.
- Scrape the finished hummus onto a flat bowl or plate and swill around a bit so that it looks appetizing. Chill for at least a couple of hours. If serving later than the same day, put the hummus in an airtight container to refrigerate, and spread it on a plate when ready to serve.
- When ready to serve, drizzle the remaining olive oil over hummus and sprinkle some paprika, cumin, and or chopped herbs over the top.
- Serve with pita breads, pita chips, veggie sticks, or use a spread for sandwiches.
Notes
Store leftovers tightly covered in the refrigerator for up to 5 days.
Nutrition
Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 100mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 0.4mg