Creamy Homemade Hummus
Servings: 6
Calories: 175kcal
This Creamy Homemade Hummus recipe is simple to make at home and only involves a few low-cost pantry ingredients. It’s amazing served with Middle Eastern dishes like kofta or kebabs or serve as a dip with flatbread at your next party!
Ingredients
- 400 g canned chickpeas, rinsed and drained
- ½ tsp bicarbonate of soda (baking soda)
- 2 tbsp tahini
- ½ tsp freshly grated garlic
- 3 tbsp fresh lemon juice
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 2 tbsp iced water
Instructions
- Cook the chickpeas – Place the chickpeas and bicarbonate of soda in a small saucepan and add water to cover by at least 2 cm (¾ inch). Bring to a simmer, then cook, covered, for 20 minutes on the lowest heat setting, until the chickpeas are soft and the skins are falling off. Drain in a fine-mesh sieve and rinse under cold tap water for 30 seconds.
- Blitz the remaining ingredients – Place the tahini, garlic, lemon juice and salt in a food processor and blend for 1 minute until smooth and creamy.
- Blitz the chickpeas – Add the cooked, drained chickpeas and blend for 2 minutes. With the food processor running, add the olive oil gradually until combined – stop and scrape down the sides of the food processor as needed.
- Add water to thin and smooth – Add 1–2 tablespoons of the iced water and stir until you have a smooth, pale consistency. Serve.
Notes
Make Ahead
You can make the hummus up to 3 days ahead and store in the fridge in an airtight container.Leftovers
Refrigerate for up to 3 days in an airtight container.Nutrition Facts
Creamy Homemade Hummus
Serving Size
92 g
Amount per Serving
Calories
175
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
646
mg
28
%
Potassium
123
mg
4
%
Carbohydrates
9
g
3
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
5
g
10
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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