Ingredients
Scale
- 2 15 oz cans chickpeas, drained
- 1/3 cup tahini
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, peeled
- 1/2 tsp cumin
- 1/2 tsp salt
- 4 ice cubes
Instructions
- Lay a large towel on a counter, add the chickpeas, fold the towel over, and rub to loosen the skins.
- Fill a large bowl with water and add the chickpeas. Stir to float the skins, then strain them using a sieve.
- Remove any loose skins by hand and place the chickpeas in a food processor.
- Process until the texture is sandy, then add tahini, olive oil, lemon juice, garlic, cumin, and salt, blending until smooth.
- Add 3-4 pieces of ice and blend for about 2 minutes until the hummus is light and fluffy.
- Taste and adjust seasoning with more salt or cumin if necessary. Serve with pita chips, lemon wedges, a drizzle of olive oil, minced parsley, and paprika if desired.
Notes
For a creamier hummus, ensure to blend thoroughly and add more ice if needed.
Adjust seasoning to your preference by adding more lemon juice or garlic.
Hummus can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.