Hummus - 5 Ingredients
a creamy, delicious dip from the Middle East
Servings 8
Calories 105kcal
Equipment
- 1 Food processor
Ingredients
- 1 ½ cups canned chickpeas 15-oz can
- ¼ cup lemon juice
- ¼ cup tahini
- 2-3 cloves garlic
- 2 tablespoons olive oil
- salt and pepper
Instructions
- In a food processor, blend together the lemon juice and tahini.
- Next, add the chickpeas, garlic, and olive oil to the food processor. Blend until smooth.
- I will then add 2-3 tablespoons water or chickpea water reserved from the can (also called aquafaba).
- Taste and add more lemon juice, oil, and salt and pepper as needed/to taste.
- To add a finishing touch, drizzle some olive oil over the top and sprinkle with paprika, other spices, or pine nuts.
Notes
- Tahini is kind of like natural peanut butter in texture, so you want to incorporate some air with this step to whip it so it's softer, and it will incorporate into your hummus better.
- Store homemade hummus in an airtight container for 4-5 days in the refrigerator.
Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 88mg | Potassium: 90mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg