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.
Servings 6 servings
- 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
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.
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