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Easy Homemade Traditional Hummus
How to make the esiest and tastiest hummus, you'll never buy store bought stuff again
Ingredients
- 400 g chickpeas can of chickpeas, 280g drained
- 2 cloves garlic minced
- 1/2 tsp sea salt
- 1 tbsp tahini
- 2 tbsp lemon juice
- 1 ice cube
- 2 tbsp olive oil
- sumac or cumin
Instructions
- drain chickpeas and cover with water in small pan and bring to boil then lower heat and simmer 15 minutes then drain and cool
- Whizz garlic and salt in food processor and add the cooled cooked chickpeas plus the icecube and whizz again
- Add the lemon juice and tahini and whizz for up to 5 minutes till smooth and creamy
- add a little extra water if you feel it requires it
- Serve with the olive oil swirled on top and sprinkling of sumac or cumin
Notes
Serve as a dip with veggies or crisps/chips, as a filling for pittas and sandwiches, add water to make a sauce/soup.
Nutrition
Calories: 252kcalCarbohydrates: 29gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 300mgPotassium: 322mgFiber: 8gSugar: 5gVitamin A: 30IUVitamin C: 5mgCalcium: 58mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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