Homemade Hummus
Learn how to make a delicious and creamy hummus with this easy homemade hummus recipe. Discover the secret to achieving a smooth and flavorful hummus that's perfect for snacking and as a versatile kitchen ingredient.
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Servings :
Calories : 157kcal
Ingredients
- 1 cup (250 g) cooked chickpeas ½ can (15 ounces)
- ¼ cup (60 ml) aquafaba drained water of the chickpeas
- ¼ cup (60 g) tahini
- 2 tbsp olive oil
- 1 lemon only juice
- 1 small clove garlic roughly chopped
- ½ tsp ground cumin
- ¼ tsp salt or more to taste
Instructions
- Drain the chickpeas using a strainer over a bowl, preserving the chickpea brine (aquafaba). Rinse the chickpeas thoroughly with cold water. Tip: Peel the chickpeas for a creamier texture (optional but recommended).
- Add the chickpeas, aquafaba, tahini, olive oil, lemon juice, garlic, and spices to a food processor or blender.
- Blend the ingredients until you achieve a smooth and creamy consistency. If the hummus is too thick, add some water, aquafaba, or lemon juice to reach the desired texture.
- Taste and adjust the seasoning to your preference by adding more salt, lemon juice, or spices if desired. Transfer the hummus to a bowl and optionally garnish with olive oil, paprika, cayenne pepper (my favorite), and chopped parsley. Serve & enjoy!
Notes
- Store: Hummus can be stored in an airtight container in the refrigerator for about 3-5 days.
- Aquafaba is the liquid from canned chickpeas and makes the hummus extra fluffy.
- The quickest way to make hummus is with canned chickpeas. You can also use dried chickpeas, but you'll need to soak and cook them following the instructions on the packaging before using them for hummus.
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Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 205mg | Potassium: 195mg | Fiber: 4g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg