Homemade Hummus
The benefits of homemade hummus are plenty. For starters, homemade hummus skips the soybean oil often found in store-bought varieties, staying true to traditional olive oil, and it swaps the artificial tang of citric acid with fresh, vibrant lemon juice. Also, homemade hummus as no preservatives.
Ingredients
- 2 15½ oz. cans chickpeas
- ¼ cup freshly squeezed lemon juice from 2 lemons
- ¼ cup sesame tahini well stirred
- 2 cloves garlic roughly chopped
- Heaping ¼ teaspoon cumin
- ⅛ tsp cayenne pepper
- 1 tsp salt
- 3 tbsp extra virgin olive oil plus more for drizzling
- Cut up fresh veggies for serving
- 1 tbsp freshly chopped parsley for serving (optional)
- Paprika for serving (optional)
Instructions
- Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
- In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
- Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with raw veggies.
- Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.
Notes
Serving Size 1/4 cup: Cal 98, Carbs 12g, Fat 4g, Protein 5g, Fiber 4g