How To Make Hummus From Scratch
Hummus is a middle eastern Mediterranean dip made from cooked chickpeas and tahini. You will never go back to buying store-bought hummus after you make this homemade hummus from scratch in the comfort of your home. It is quick, delicious, creamy and easy to make.
Equipment
- Food Processor
Ingredients
- 440 g canned chickpeas 240g drained If you would be using dry chickpeas, soak it for about 2 hours before use or overnight. On the day of use, peel the soaked chickpeas as you would for canned one
- 2 Fresh garlic cloves
- 2 tablespoon tahini
- Juice of 1 big lemon
- Salt to taste
- ½ teaspoon chili pepper
- ½ teaspoon cumin
- ½ teaspoon Paprika this is optional, but I never make my hummus without it.
- 2 tablespoon Ice cold water
- Olive oil to serve
Instructions
- Drain chickpeas and rinse. This next step is optional but recommended.
- Peel the chickpeas skin for a creamer hummus
- Add chickpeas, tahini, lemon juice, salt, pepper and cumin to a food processor or high-powered blender and blend until smooth. (Add iced cold water while blending for creamer texture)
- Check for seasoning and adjust accordingly.
- Transfer the blended hummus to a plate/bowl, drizzle over some olive oil and paprika. Use as desired. Store left over in the fridge covered for up to 3 days.
Notes
Tips
- If you are looking for how to make hummus healthy, omit the tahini and olive oil.
- Peel chickpea for a creamy texture.
- Substitute fresh garlic for roasted garlic.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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