Classic Homemade Hummus
Servings: 3
This homemade hummus blends chickpeas, tahini, fresh lemon and garlic until silky in about 5 minutes. A pinch of cumin and smoked paprika is my little secret, and it freezes well, so make a double batch for dipping and spreading all week.
Ingredients
- 1 ½ cups chickpeas drained and rinsed
- 3 garlic clove
- 3 tablespoon lemon juiced
- 2 tablespoon extra-virgin olive oil plus more for drizzling
- ¼ cup tahini
- 2 tablespoon water
- 1 teaspoon ground cumin
- ½ teaspoon sea salt, unrefined
- ⅛ teaspoon smoked paprika
Instructions
- Pulse the chickpeas in a food processor or blender until chopped.
- Add the garlic, lemon juice, olive oil, tahini, water, cumin and salt and process until smooth, scraping down the sides as needed. Add a splash more water if needed to help it blend.
- Transfer to a bowl, drizzle with more olive oil and sprinkle with the smoked paprika.
Notes
- Storing: Store in an airtight container in the fridge for up to 5 days, or freeze in 1/4- or 1/2-cup portions and thaw in the fridge before serving.
- Tahini Swap: Use another nut or seed butter in place of the tahini. The flavor and texture will change slightly.
- Roasted Red Pepper: For a variation, blend in 1/2 roasted red pepper (jarred or fresh), 1 teaspoon chili powder and 1 teaspoon paprika.
- Sun-Dried Tomato: For another variation, blend in 1/2 cup softened sun-dried tomatoes and 1 teaspoon dried basil.
Nutrition
Serving: 0.5cup, Calories: 273kcal, Carbohydrates: 16g, Protein: 7g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Sodium: 587mg, Potassium: 237mg, Fiber: 5g, Sugar: 0.4g, Vitamin A: 77IU, Vitamin C: 10mg, Calcium: 68mg, Iron: 2mg
