Hummus is an ancient Middle Eastern dip made from chickpeas that is easy to make, low in calories, and delicious.
- 4 tbsp – Tahini sauce
- 1 Big – Lemon juice
- 1 1/2 Cup – Chickpeas
- 1 – Garlic clove, minced
- 3 tbsp – Extra-virgin olive oil
- 1/2 tsp – Cumin powder
- Salt to taste
- 3 tbsp – Water
- Paprika for serving
- More olive oil decoration
1. Mix the tahini sauce with lemon juice to make it creamy. Blend it until it forms a paste, then scrape off the sides and bottom, then blend for another 30 seconds, or until it is creamy and smooth.
2. Add the minced garlic, salt, olive oil, and blend for 30 seconds, scraping the sides and bottom as you go, and process for another 30 seconds, making sure everything is well-blended.
3. Wash and rinse chickpeas. If you want to peel off the skin from chickpea you can do that to get more creamy hummus. But it’s optional. Add half of them to a food processor or blender and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until very thick and smooth.
4. If your hummus is too thick or has chickpea bits in it, add 2 to 3 tablespoons of water to thin it out.
5. Taste the hummus and adjust salt as necessary and transfer into a serving bowl.
6. Serve hummus with olive oil and paprika.
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- If you over boil your chickpeas, the hummus will be creamy and smooth.
- Adding baking soda to boiled chickpeas makes them soft and tender.
- Make the chickpeas into a smooth dip by grinding using ice-cold water. It will prevent the chickpeas from darkening from the heat of the blender.
- Make this recipe with good olive oil.
- The chickpeas also soften and burst better with baking soda.
- Category: Appetizer
- Cuisine: Middle Eastern
- Serving Size: 4
- Calories: 243 Kcal
Keywords: Chickpea hummus, hummus recipe, vegan, gluten-free