Dec 162019
Easy Hummus Recipe

Easy Hummus Recipe

I love my homemade hummus. I usually make it on the day I plan to have it, it’s fresh and tastes better than the one bought from store. I can make it hot with chilli powder or more garlicky, or with a dense lemon and herbs flavour. Either way, I know it won’t expire in the fridge as the ones I used to buy and forget to eat them straight away.

Easy Hummus Recipe

When I make hummus, I make enough to last a couple of days and use two cans of chickpeas as we all love our homemade humus. For less, you can use half of the quantities mentioned below.

Ingredients for basic hummus recipe

  • 2 cans of chickpeas (approx 480 grams drained chickpeas)
  • 2 garlic cloves (minced)
  • 1 teaspoon cumin
  • fresh lemon juice (from 1 large lemon)
  • 4 tablespoons extra virgin olive oil
  • 1/3 cup homemade Tahini paste
  • 1 teaspoon pink salt
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon lime juice (optional)
  • Chilli powder (optional)

Nutrition Facts* Servings 10
Amount Per Serving: Calories 194

Total Fat 16 g
Saturated Fat 2 g
Monounsaturated Fat  8 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg

Sodium 233 mg
Potassium 0 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g Sugars 0 g
Protein 5 g

Instructions for basic hummus recipe

  1. Boil the chickpeas. Not necessary, but I always do it because I believe it decreases the risk of getting bloated after eating hummus. Drain the chickpeas and wash them under cold water. Add them into a saucepan with boiling water. Bring them to a boil and simmer them for 5-10 minutes. Drain well the chickpeas and leave them to cool.
    Tip. For a smoother consistency and if there’s time, the skins of each chickpea can be removed, however there’s no much difference if processed as mentioned below. I sometime do it, but I always miss a few.
  2. If you are using homemade Tahini paste, add the lemon juice in the food processor and process for 60-90 seconds. Otherwise, add 1/3 cup of Tahini paste in the food processor with the lemon juice.
  3. Add the pink salt, olive oil, minced garlic, cumin and the optional ingredients if you decide to use any of them and then process for another 30-40 seconds until all the ingredients are well combine.
  4. Gradually, add 1/4 of the chickpeas and process them for a minute and then add another 1/4 of the drained chickpeas and process for another minute. Repeat until all the chickpeas are blended in and the mixture is thick and quite smooth.
  5. Add 5-6 tablespoons of cold water and mix for another 30-40 seconds. If you want a creamier consistency, add more water.
  6. Taste for flavour and add more salt or spices as per your taste.

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