Easy Homemade Hummus with Tahini
This Homemade Hummus couldn't be easier if it tried! Just plonk everything in a food processor and you're on your way. One condition - there must be tahini!
Prep Time5 mins
Total Time5 mins
- 14oz / 400g can of Chickpeas, drained (reserving 1/4 cup / 60ml brine)
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Tahini
- 1 Lemon (juice of)
- 1 small clove of Garlic
- 1/2 tsp Cumin
- 1/2 tsp Salt, or to taste
- Black Pepper, to taste
- Extra Virgin Olive Oil
Add all of your ingredients, including the 1/4cup of chickpea brine, and pulse until smooth. Test for seasoning and adjust accordingly.
Serve at room temp with garnish as desired.
a) Extra Smooth Hummus - you can spend ages unpeeling the chickpeas, which will help the hummus more creamier, but quite frankly who's got time for that?! I recommend leaving the hummus blending in the blender for 5mins+ and make sure you stop it a few times between to scrape the edges.
b) Room temp - Always serve hummus at room temp. To store, cover as soon as you can and pop in the fridge. When needed, take it out the fridge and bring to room temp before serving.
c) Calories - per serving
Calories: 184kcal | Carbohydrates: 16.99g | Protein: 5.6g | Fat: 11.13g | Saturated Fat: 1.456g | Polyunsaturated Fat: 2.534g | Monounsaturated Fat: 6.287g | Trans Fat: 0.003g | Sodium: 340mg | Potassium: 106mg | Fiber: 4.7g | Sugar: 2.88g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 1.3mg