How To Make Hummus
The famous Middle Eastern dip, Hummus is beloved all over the world – you can easily make it in your kitchen with a few basic ingredients!
Servings: 4
Calories: 261kcal
Ingredients
- 200 g dried chickpeas you can use tinned chickpeas instead
- 3 cloves garlic
- 100 g tahini sesame paste
- 75 ml lemon juice
- 10 ml olive oil optional
- Parsley cumin, paprika (optional garnish)
Instructions
- You can use either dried chickpeas or tinned chickpeas. The latter is a much quicker and simpler option.
Preparing Dried Chickpeas
- Soak the dried chickpeas in a large bowl of water. Add a 1 tsp bicarbonate of soda and stir in. Cover and leave it for overnight.
- By the morning the chickpeas should have swollen up and softened. Drain and rinse with water.
- Place the drained chickpeas in a large saucepan and add twice the volume of water to the weight of the chickpeas. Bring the water to a boil and then simmer for up to 1 hour, until they are soft and tender. Once cooked, drain and rinse with water.
Using Tinned Chickpeas
- Drain the liquid from the chickpeas and rinse them with water.
Making The Hummus
- Add the chickpeas, tahini, lemon juice, garlic and olive oil to a food processor or blender and blend until smooth.
- Season if required according to taste.
- Optionally sprinkle paprika, cumin and parsley for garnish.
Notes
Homemade hummus can be stored in an airtight container for 3 to 5 days.
Nutrition
Serving: 1 | Calories: 261kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 19mg | Fiber: 5g | Sugar: 3g
