How to make Hummus?

From Being Vegan | Condiments and Sauces | Moroccan

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.


cal Calories 247kcal

High fat Total Fat 17g

sat fat Saturated Fat 2g

chol Cholesterol 0mg

sodium Sodium 352mg

carbs Total Carbohydrate 19g

Serving size 152g Calories from fat 152kcal Fiber 6g Protein 8g Sugar 0g
4 servings


  • 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


  1. 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.)
  2. 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”.


  • 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.

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