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–+ servings
easy chickpea hummus

Easy Hummus Recipe

Miranda | My Anosmic Kitchen
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.
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Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

High Powdered Blender

  • 1 can chickpeas, 400 grams
  • 1/2 cup chickpea liquid (more if you use more chickpeas)
  • 1/2 cup tahini
  • 4 tbsps. olive oil
  • 1 lemon, juiced
  • 1 garlic clove
  • 1/2 tsp cumin spice

Food Processer or Regular Blender

  • 400 grams chickpeas, 1 can
  • 1/2 tsp bicarbonate of soda
  • 1 to 2 garlic cloves crushed 1 fat clove or 2 small ones
  • 1/4 tsp salt
  • 1/2 tsp cumin spice
  • 1/2 cup liquid from the chickpeas (aquafaba)
  • 1 fresh lemon (juice) (more if you need)
  • 1/2 cup tahini
  • 1/4 cup olive oil

To Garnish

Instructions
 

High Powered Blender

  • Add all the ingredients into the blender, remove the little cap and insert the tamper.
  • Turn the blender on high and blend for a couple of seconds. Use the tamper to move the chickpeas toward the blade for a creamier hummus. Add the chickpea liquid, (aquafaba) a little at a time depending on how soft and smooth you like it.
  • Serve on a plate or in a bowl with extra virgin olive oil, sumac or paprika and parsley.

Food Processor

  • Canned Chickpeas Save the liquid (aquafaba) and rinse the chickpeas, pour into a pot covered in cold water with bicarb. Bring to a boil, drop the heat slightly and simmer for 10 to 20 minutes until a little tender.
  • Drain the liquid and discard. Pour the chickpeas into a clean kitchen towel, bring the ends together, hold it tight and shake the towel. This will help the peels fall off. Option 2. Pour them into a colander and gently run the water through while using your hands to push the shells off.
  • Add the chickpeas into a food processor with a sharp blade and run the processor until the chickpeas are broken down, 30 seconds.
  • Add the rest of the ingredients garlic, salt, tahini, lemon and ice water.
  • Start the processor and as it spins pour in the liquid and let it go for 4 to 5 minutes stopping in between to scrape the inside of the bowl with a spatula. If you want a smoother hummus, add a little more liquid but 1/2 to 1/3 cup should do.
  • Pour into a plate or bowl and if time allows, refrigerate for 30 minutes before serving.
  • Serve with a generous drizzle of good olive oil, paprika or sumac.

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. 
 

Nutrition

Serving: 1servingCalories: 217kcalCarbohydrates: 12gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 378mgPotassium: 157mgFiber: 4gVitamin A: 19IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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