easy creamy homemade hummus is better than store-bought and equally as good as the best restaurants!
You might be surprised at how easy it is to make the creamiest Hummus! With just ONE trick to get the best, fluffiest and creamiest texture, you will LOVE this hummus recipe. Everyone will be asking you how you did it!
PREP:10 MINS COOK:20 MINS TOTAL:30 MINS
SERVES: 4 - 6 PEOPLE
INGREDIENTS
15 oz (425) can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
1/2 teaspoon baking soda, (for canned chickpeas only)
1/4 cup tahini
2-3 tablespoons lemon juice, (adjust to your tastes)
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
3/4 teaspoon ground cumin
3/4 teaspoon salt, to taste
cracked black pepper, to taste
2 tablespoons ice cold water
pinch of paprika, or Sumac for serving
INSTRUCTIONS
Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
To serve, drizzle with olove oil and sprinkle with a light dusting of paprika.
NUTRITION
Calories: 254kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Fiber: 8g | Sugar: 4g
THERE YOU GO!
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