Hummus
Light enough for dipping, rich enough for spreading. A quick homemade hummus you’ll keep coming back to.
Servings: 4
Ingredients:
- 1½ cups garbanzo beans, 1 can, drained and rinsed
- 3 tbsp tahini
- 3 tbsp lemon juice
- 4 tbsp cold water
- 3 tbsp olive oil
- 1 garlic clove, small
- ½ tsp salt
- ½ tsp cumin
Method:
Start Cooking- Add tahini and lemon juice to your blender or food processor. Blend until smooth.
- Add garbanzo beans, garlic, salt, cumin, and olive oil. Blend, scraping down sides as needed.
- Add cold water and blend until smooth and fluffy.
- Adjust salt or lemon if needed.
- Spoon into a bowl, swirl the top, drizzle with olive oil, and finish with crushed red pepper or paprika if desired. Bon appétit.
Notes:
From the kitchen
- You can add everything to the blender at once and blend until smooth. It works perfectly and saves time.
- For a creamier base, blend the tahini and lemon first.
- Cold water helps give hummus a whipped texture.
- Extra creamy: add 1–2 tbsp Greek yogurt.
- For a deeper, nuttier hummus, add 1–2 tablespoons more tahini.
- Roasted garlic instead of raw for a mellow flavor.
- Spicy: add chili flakes or a spoon of harissa.
- Herby: blend in parsley or dill.
- Roasted red pepper: add ½ cup for sweetness.
- Serve with warm pita, fresh veggies, crackers, or spread into wraps and sandwiches.
- It also works beautifully as a bowl base or alongside grilled chicken.
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Nutrition:
Calories: 267 kcal | Carbohydrates: 20 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 10 g | Cholesterol: 1 mg | Sodium: 52 mg | Potassium: 259 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 29 IU | Vitamin C: 6 mg | Calcium: 51 mg | Iron: 3 mg
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