Homemade hummus only takes a few minutes to blend up and tastes better than any prepared hummus you'll find at the store. Delicious as a dip or a spread.
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Homemade Hummus

Homemade hummus only takes a few minutes to blend up and tastes better than any prepared hummus you'll find at the store. Delicious as a dip or a spread.
Course Appetizer
Cuisine American
Keyword hummus
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 166kcal
Author Krissy Allori

Ingredients

  • 1/4 cup fresh lemon juice about 1 large lemon
  • 1/4 cup tahini
  • 1 whole garlic clove chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt more if desired
  • 1/2 teaspoon cumin
  • 15 ounce can chick peas garbanzo beans, drained and rinsed
  • 2 tablespoons water more if needed

Instructions

  • In a food processor, cream tahini and lemon juice for one minute. Scrape sides and blend for another 30 seconds. This will create a fluffy creamy blend that is light in color.
  • Add garlic, olive oil, salt and cumin. Blend for 1 minute. Scrape sides and then blend another 30 seconds.
  • Add half of the drained and rinsed chickpeas. Blend for 1 minute. Scrap sides and add remaining chickpeas. Blend for 2 more minutes until smooth and creamy.
  • Scrape the sides once more, turn the food processor on, and while its running add water, one tablespoon at a time, to achieve desired smoothness and consistency.
  • Garnish with a drizzle of olive oil, a sprinkle of paprika, or toasted pine nuts, if desired. Store hummus in air tight container in refrigerator for up to one week.

Nutrition

Calories: 166kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 158mg | Fiber: 4g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg