Hummus
Recipe from Two Peas and Their Pod
This creamy, silky, and smooth hummus is easy to make at home and tastes so much better than store-bought hummus. Serve with pita bread, pita chips, or vegetables for a simple appetizer or snack!
Servings: 8
Calories: 108kcal
Ingredients
- 15 oz can chickpeas, rinsed and drained
- 1 teaspoon baking soda
- 1/3 cup tahini paste
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 small cloves garlic, chopped (or 1 large clove)
- 1 teaspoon kosher salt
- 2 to 4 tablespoons ice water
- Garnish: Drizzle of olive oil, sprinkle of paprika, chopped fresh parsley
- For serving: pita bread, pita chips, or cut up veggies
Instructions
- In a medium saucepan, combine the chickpeas and baking soda. Cover with water and bring to a boil over high heat. Cook for 20 minutes or until the chickpeas are mushy. Drain the chickpeas and rinse with cold water so they cool down.
- In a food processor, add the chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Blend until pureed, about 1 minute. Scrape down the sides of the bowl with a spatula.
- With the machine running, slowly pour in the ice water, 1 tablespoon at a time, until the hummus is creamy and smooth. I usually use 4 tablespoons of ice water.
- Taste and adjust seasonings, if necessary. You may need to add more lemon or salt.
- Scrape the hummus into a bowl and drizzle with olive oil. Sprinkle with paprika and garnish with a little fresh parsley. Serve with pita bread, pita chips, or cut up veggies
Notes
Store hummus in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 108kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 579mg | Potassium: 131mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg