How To Make Hummus
Yield: 8 servings
Calories: 173kcal
Learn how to make homemade hummus that yields authentic Mediterranean flavors. This step-by-step recipe guide will create a smooth, light, and creamy dip. A tasty appetizer served alongside pita bread or vegetables.
Ingredients
- 2 garlic cloves, unpeeled
- 2 cups (342 g) canned chickpeas
- ¼ cup (60 ml) lemon juice
- ⅓ cup (67 g) tahini
- ½ teaspoon (3 g) kosher salt
- ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
- paprika, for garnish
Special Equipment
Instructions
- Pan Roast the Garlic - Heat a small skillet over medium heat. Toast garlic until the outsides are browned, shaking the pan occasionally, about 8 minutes. Peel garlic and set aside.
- Prepare the Chickpeas - Drain the chickpeas, reserving ¼ cup of the liquid. Rinse the chickpeas under cool water. Use fingertips to remove the outer skin and discard. Set aside. Alternatively, the chickpea skins can be kept on. However, the hummus may not be as smooth.
- Whip the Chickpea Liquid - In a food processor or blender, add ¼ cup of the reserved chickpea liquid, lemon juice, and tahini. Process on high speed until frothy, about 1 minute.
- Puree the Ingredients - Add chickpeas, garlic cloves, salt, and olive oil. Process at high speed for 1 minute. Scrape down the sides. Process on high speed until smooth, about 2 minutes. Taste and season with salt and pepper as desired.
- To Serve - Transfer the hummus to a serving bowl. Drizzle some olive oil on top and sprinkle with paprika.
Notes
- Recipe Yield: About 2 cups
- Serving Size: 1/4 cup
- Storing: Refrigerate in an airtight container for up to 7 days.
Nutrition
Calories: 173kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 198mg | Potassium: 83mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 0.9mg
Recipe Link
Recipe Video