Easy Homemade Hummus
Fat: 11 grams
Saturated fat: 2 grams
Cholesterol: 0 milligrams
Carbohydrates: 18 grams
Fiber: 5 grams
Sugar: 3 grams
Prep/total time: 10 minutes
Serving size: ¼ cup
- 1 (15-ounce) can chickpeas
- ¼ cup fresh lemon juice, about 1 large lemon
- ¼ cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- Salt to taste
- 2-3 tablespoons water or aquafaba (see notes)
- Dash of paprika or surmac, for serving
- In a bowl or food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 more seconds. This extra time helps “whip” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a ½ tsp of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the side and bottom of the bowl and process for 30 more seconds or until blended.
- Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and the bottom of the bowl and add the remaining chickpeas and process until thick and smooth; 1-2 minutes.
- Most likely the hummus will be too thick or still have small bits of chickpea. To fix this, with the food processor turned on, slowly add 2-3 tablespoons of water or aquafaba until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store hummus in an airtight container and refrigerate for up to 1 week.
*Aquafaba is the starchy liquid in a can of beans.