Hummus Recipe

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 8

Smooth and creamy hummus that is surprisingly easy to put together. Serve with some raw veggies or pita bread for dipping. I promise this is the only hummus recipe you need!

Ingredients

2 tablespoons Lemon Juice Freshly Squeezed

2 Cloves Garlic Crushed

15 ounces Canned Chickpeas (1 can)

1/3 c Tahini

1/2 teaspoon salt

1/2 teaspoon Cumin

4 tablespoons Cold Water

2 tablespoons Olive Oil Extra Virgin

For Serving (Optional):

Drizzle Olive Oil Extra Virgin

Parsley Freshly chopped

Sprinkle Paprika

Sprinkle Sesame Seeds

Toasted Pita Bread

How to make Hummus

Step 1: In a bowl or a measuring jug, add the freshly squeezed lemon juice with crushed garlic. Allow the garlic to soak in the lemon juice for several minutes.

Step 2: Place the drained chickpeas, tahini, lemon juice, and crushed garlic, and 2 tbsp cold water into the food processor. Pulse until chunky.

Step 3: Add the salt, cumin, olive oil, and the rest of the 2 tbsp cold water into the food processor. Process for several minutes until smooth.

Step 4: Once done, transfer the hummus to a serving dish. Garnish with sprinkles of paprika, sesame seeds, a drizzle of olive oil, and fresh chopped parsley. Best served with pita bread or raw veggies. Enjoy!

Notes:

Note to use only freshly squeezed lemon juice when soaking the crushed garlic. Doing so will take some of the bites off the raw garlic without losing the flavour.

Make sure to use great quality tahini.

For this recipe, extra virgin oil is a necessity. Combine this into the hummus and drizzle extra on top before serving.

To have a very smooth hummus, run the food processor a bit longer.

For leftovers, store in the fridge for up to 3 days.

If using cooked chickpeas and not canned, add 1 1/2 cups.

Nutrition Facts:

Hummus Recipe

Rebecca Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 8 Smooth and creamy hummus that is surprisingly easy to put together. Serve with some raw veggies or pita… General Recipes Hummus Recipe European Print This

Serves: 8 Prep Time: 10 mins

Nutrition facts: 139 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 tablespoons Lemon Juice Freshly Squeezed
2 Cloves Garlic Crushed
15 ounces Canned Chickpeas (1 can)
1/3 c Tahini
1/2 teaspoon salt
1/2 teaspoon Cumin
4 tablespoons Cold Water
2 tablespoons Olive Oil Extra Virgin
For Serving (Optional):
Drizzle Olive Oil Extra Virgin
Parsley Freshly chopped
Sprinkle Paprika
Sprinkle Sesame Seeds
Toasted Pita Bread

Instructions

Step 1: In a bowl or a measuring jug, add the freshly squeezed lemon juice with crushed garlic. Allow the garlic to soak in the lemon juice for several minutes.

Step 2: Place the drained chickpeas, tahini, lemon juice, and crushed garlic, and 2 tbsp cold water into the food processor. Pulse until chunky.

Step 3: Add the salt, cumin, olive oil, and the rest of the 2 tbsp cold water into the food processor. Process for several minutes until smooth.

Notes

Note to use only freshly squeezed lemon juice when soaking the crushed garlic. Doing so will take some of the bites off the raw garlic without losing the flavour. Make sure to use great quality tahini. For this recipe, extra virgin oil is a necessity. Combine this into the hummus and drizzle extra on top before serving. To have a very smooth hummus, run the food processor a bit longer. For leftovers, store in the fridge for up to 3 days. If using cooked chickpeas and not canned, add 1 1/2 cups.