There are many reasons that you should consider making hummus at home. It is a healthy snack and making it at home makes it even healthier because you have the ability to eliminate much of the fat and all of the preservatives without sacrificing taste.
00:10
00:10
00:00
cal 247kcal
High fat 17g
sat fat 2g
chol 0mg
sodium 352mg
carbs 19g
Serving size 152g Calories from fat 152kcal Fiber 6g Protein 8g Sugar 0g
Ingredients
-
15 oz canned chickpea
-
1/4 cup tahini
-
1/4 cup lemon juice
-
2 tbsp water
-
2 tbsp extra virgin olive oil
-
1 garlic clove
-
salt
-
pepper
Directions
- Put all of the ingredients except of water in a food processor and start blending. Do not use all of the oil and water at the beginning (add oil gradually then water) because an excessive amount of liquid may prevent achieving an extremely smooth texture. Slowly add some more water till you obtain a bit thinner consistency than wanted. (Your hummus will get thicker later.)
- Season hummus with salt, pepper, cumin, extra virgin olive oil, toasted pine nuts, fresh chopped parsley or coriander leaves. It could be served with pita bread, regular bread or crackers, raw dip vegetables such as for example celery, carrots and cucumber. You can also experiment with the amounts of the main ingredients to generate your “ultimate hummus”.
Tips
- If you opt to cook chickpeas on your own, soak them in cool water overnight (to 1 cup chickpea add 3 cups water and a pinch of baking soda) after that wash them and soak them again with clean water for several hours more. By the end they’re likely to double their size. Next you can cook the peas in a pot. Place some baking soda in the water but do not salt it. While cooking get rid of foam and peels from the top of water. When chickpeas are ready it is simple to smash them between your fingers.
If you can’t find the ingredients, try here:
No comments