Description
Learn how to make a creamy easy hummus recipe using a food processor and using a high powered blender along with all the tips and suggestions on how to get it extra creamy without a high powered blender.
Ingredients
Units
Scale
- 800 grams chickpeas (2 x 400 gram cans)
- 1/2 cup chickpea liquid
- 1/2 cup tahini
- 4 tbsps. olive oil (1/4 cup)
- 1 lemon
- 2 garlic cloves
- 1/2 tsp cumin spice, sumac or paprika
- 1 to 2 garlic cloves crushed 1 fat clove or 2 small ones
- 1/2 tsp salt
Garnish
- extra virgin olive oil
- sumac or smoked paprika
- fresh chopped parsley to garnish
Instructions
- Add all the ingredients into a blender.
- Turn the blender on high and blend for a couple of seconds. In a high powered blender, remove the cap and use the tamper to move the chickpeas toward the blade for a creamier hummus. Add the chickpea liquid and a little at a time depending on how soft and smooth you like it.
- Serve on a plate or in a small bowl and garnish with extra virgin olive oil, sumac or paprika and fresh chopped parsley.
Notes
Note 1. Add more tahini only if you accidently add too much liquid it will help make it thicker.
Note 2. You do not have to boil canned chickpeas you can also stand them in water with bicarb, rinse then use as per the recipe but if you want a more smooth texture then follow this recipe.
Serving Ideas
Chickpeas hummus can easily be stored in the fridge in a sealed container for a quick serve. Free free to serve with other foods as a dip or spread.
- Prep Time: 20 minutes
- Category: side dishes
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Calories: 201
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 13
- Fiber: 4
- Protein: 5