Electric Diet · https://electricdiet.com/homemade-hummus
Classic Homemade Hummus
Smooth, lemony hummus made in a food processor from one can of chickpeas, tahini, lemon juice, garlic and ice water. The roasted red pepper version is in the swaps.
Developed by the ElectricDiet team
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Makes
- about 1 3/4 cups
Ingredients
7 servings
- 1 can chickpeas, 15 ounces, drained and rinsed (about 1 1/2 cups), or the same amount home-cooked
- ¼ cup tahini, stirred well
- 3 tbsp fresh lemon juice, about 1 lemon
- 1 small garlic clove, peeled
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 3 tbsp ice water, 2 to 4 tablespoons, as needed
- 2 tbsp extra-virgin olive oil, 1 for blending, 1 to drizzle
- paprika and chopped parsley, to garnish, optional
Method
- Put the tahini and lemon juice in a food processor and blend for about 1 minute, scraping down the sides once, until the mixture turns thick and pale.
- Add the garlic, cumin, salt and 1 tablespoon of the olive oil and blend for another 30 seconds.
- Add the chickpeas and blend for 1 to 2 minutes, stopping to scrape down the bowl, until you have a thick, fairly smooth paste.
- With the motor running, add the ice water 1 tablespoon at a time until the hummus is smooth and creamy. You may not need all of it.
- Taste and add more salt or lemon juice if you like. Spoon it into a shallow bowl, make a swirl with the back of the spoon, drizzle with the remaining olive oil and sprinkle with paprika and parsley.
Food safety and storage
- Tahini is made from sesame, one of the nine major food allergens in the U.S.
- Keep hummus in a covered container in the fridge and don't leave it out for more than 2 hours.
- We'd eat it within 3 to 4 days, the window USDA gives for refrigerated leftovers.
Nutrition per serving (estimate)
140 kcal · protein 4 g · carbs 11 g · fiber 3 g · fat 9 g · sugars 2 g · sodium 250 mg
Estimate from USDA FoodData Central (SR Legacy) values for each ingredient. Values change with brands and portion sizes.