Homemade hummus is smoother, brighter and much cheaper than anything from a tub, and it takes ten minutes. The trick is ice water, which whips the tahini into something light and fluffy.
Serve it with warm pita and a generous pour of good olive oil.
Creamy Hummus with Warm Pita
Course: Appetizer, SnackCuisine: Middle EasternDifficulty: Easy
Silky chickpea and tahini hummus with lemon, garlic and cumin, finished with olive oil, paprika and herbs.
Servings
6
servingsPrep time
10
minutesCalories
160
kcal
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Ingredients
15 oz 425 g canned chickpeas, drained
1/4 cup 60 g tahini
3 tbsp 3 tbsp lemon juice
1 clove 1 clove garlic
1/2 tsp 1/2 tsp ground cumin
1/2 tsp 1/2 tsp salt
3 tbsp 3 tbsp ice water
2 tbsp 2 tbsp extra-virgin olive oil
1/2 tsp 1/2 tsp paprika
1 tbsp 1 tbsp chopped fresh parsley
warm pita bread, to serve
Directions
- Blend the tahini and lemon juice in a food processor for 1 minute, until thick and pale.
- Add the garlic, cumin and salt and blend for 30 seconds.
- Add the chickpeas and blend for 2 minutes, scraping down the sides once.
- With the motor running, pour in the ice water and blend for 1 more minute, until very smooth and light.
- Spread the hummus on a plate, make a swirl with the back of a spoon and finish with the olive oil, paprika and parsley. Serve with warm pita.
Equipment
Food processor
Notes
- For extra-smooth hummus, simmer the canned chickpeas for 15 minutes first and blend them while warm.
- Hummus keeps in the fridge for up to 5 days. Nutrition values do not include the pita.
Nutrition Facts
- Serving Size: 1/4 cup
- Total number of serves: 6
- Calories: 160kcal
- Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Carbohydrates: 11g
- Net Carbs: 7.5g
- Fiber: 3.5g
- Sugar: 0.5g
- Protein: 5g
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