Homemade Hummus
Hummus tastes best when fresh and it's easier to make then you think! This classic dip is a great for summer get-togethers or as a mid-afternoon snack!
Homemade Hummus
Ingredients
Instructions
Notes:
This recipe makes quite a bit of hummus. Half the recipe if making for a smaller group.
Keep extra hummus refrigerated. Will keep for 3-4 days in refrigerator.
Nutrition Facts
Calories
168.11Fat (grams)
12.13Sat. Fat (grams)
1.67Carbs (grams)
11.87Fiber (grams)
2.93Net carbs
8.94Sugar (grams)
1.60Protein (grams)
5.18Sodium (milligrams)
570.49Cholesterol (grams)
0.00Directions
1. In a medium saucepan, bring 4 cups of water, chickpeas, and baking soda to a boil over medium-high heat.
2. Reduce heat to medium and continue boiling for 15-18 minutes until the skins of the chickpeas start to fall off.
3. Drain the chickpeas and run cool water over the top. Set aside.
4. In a food processor, add the lemon juice, garlic, and salt.
5. Pulse until mixture is combined. Let sit for 5 minutes before moving on to next step.
6. Add tahini to the lemon/garlic mixture and pulse until smooth.
7. Slowly add 1/2 of the ice water while continuing to pulse. Mixture should be smooth and thick.
8. Add the chickpeas, olive oil and cumin to the food processor. Blend until smooth.
9. Add the remaining 1/2 of the ice water if necessary, until desired consistency is reached.
10. Top the hummus with a drizzle of olive oil, paprika and fresh parsley if desired. Serve with pita, veggies, or crackers.