Homemade Hummus Recipe
Learn how to make a really creamy hummus dip. This homemade hummus recipe is a great one to have at your fingertips ready for when you want something quick, delicious and healthy to eat. It makes great sandwiches, a dip for fresh vegetables, a sauce over roasted vegetables... so many great ways to use this chickpea dip.
Servings: 4
Equipment
- food processor
- measuring spoons
Ingredients
- 1 1/2 cups chickpeas drained i( 15 oz/400g can) or home cooked
- 3 tablespoon tahini
- 2 tablespoon lemon juice fresh
- 2 garlic cloves
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoon water
Instructions
- Add all of the ingredients into a food processor and blend for a minute or two. The hummus should be light and creamy.
- Do the taste check - does it need more salt? Check that the hummus is a consistency that you like. If it seems too thick then thin it down using a little more tahini or olive oil.
Notes
Please note: Nutritional Information is computer generated and is intended as a guideline only.
Remember that if you need to thin the consistency of the hummus down, add a little more tahini or a little more olive oil.
Storing the hummus - Store in a suitable container in the refrigerator for up to three days.
Will freezes successfully in a suitable container. Remember to leave some space for expansion of the dip. Thaw in the fridge before use and stir the hummus well before using to re-combine any liquid that has separated out. This classic hummus dip will last happily in the freezer for up to 2 months.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1portion | Calories: 202kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 591mg | Potassium: 244mg | Fiber: 5g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
