Hummus-make your own at home

 

Making your own hummus is super easy and well worth the amount of time invested in it.

This way, you know exactly what is in it.

Nothing hidden.

I found a simple recipe online HERE!!!!!

It's from Inspired Taste.

Check out their website for more details, but here is the recipe!!

I found that 1/2 tsp salt is a little too much so next batch I will use less.

I am trying to decrease the amount of cholesterol we are consuming, so this is perfect. I have used it to make egg salad, no mayo and no egg yolks!!! YUMMMY!!!!!

YOU WILL NEED

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice, 1 large lemon

1/4 cup (60 ml) well-stirred tahini, see our 

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika or sumac, for serving

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

NUTRITION PER SERVING: Serving Size 1/4 cup / Calories 190 / Protein 6 g / Carbohydrate 18 g / Dietary Fiber 5 g / Total Sugars 3 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

I hope you give this a try and visit their site for more recipes!!

Take care!!! Martha