Description
A silky, smooth homemade hummus that captures the essence of comfort food and family gatherings.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas (or 3 cups cooked chickpeas; or 1 cup / 200 grams dry chickpeas + 2 teaspoons baking soda)
- ⅓ cup aquafaba
- 2 tablespoons fresh lemon juice
- ¼ cup cold water
- ⅓ cup tahini
- 1 tablespoon extra virgin olive oil
- ½ clove garlic
- ¾ teaspoon salt
- ½ teaspoon ground cumin (optional)
- 1 tablespoon fresh flat-leaf parsley, chopped
Instructions
- Set aside 2 tablespoons of chickpeas for garnish. Drain and rinse the remaining chickpeas.
- In a food processor, combine the drained chickpeas, aquafaba, lemon juice, garlic, and salt. Blend for 3 minutes until smooth.
- Add tahini, optional cumin, and ¼ cup cold water. Blend for another 2 minutes until well combined.
- Drizzle in olive oil and add more water if necessary. Blend for another 2 minutes until creamy.
- Taste and adjust seasoning as needed, adding water for consistency.
- Spread the hummus on a serving plate, create a well in the center, and top with reserved chickpeas and parsley.
Notes
Hummus can be stored in the refrigerator for up to a week. If it thickens, stir in a splash of water or olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg