Hummus
The Middle Eastern staple – a velvety, smooth dip made from blended chickpeas, rich tahini, lemon, and garlic.
- 10 min
- 134 kcal / serving
- easy
- vegan
- Protein
- 4.3 g
- Fat
- 9.5 g
- Carbs
- 10.1 g
Contains: sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 1 can chickpeas (drained weight approx. 240 g each)
- 2 tbsp chickpea liquid (aquafaba)
- 3 tbsp tahini (sesame paste)
- 2 tbsp lemon juice
- 1 pc garlic clove
- 1/2 tsp salt
- 1/4 tsp cumin
- 2 tbsp olive oil (for serving)
Method
- Drain the chickpeas through a colander, reserving a few tablespoons of the chickpea liquid (aquafaba).
- Transfer the chickpeas, tahini, fresh lemon juice, garlic clove, salt, and cumin into a blender or food processor.
- Blend the ingredients on high speed until a thick, uniform paste begins to form.
- Gradually drizzle in the reserved chickpea liquid while blending to whip the mixture into a perfectly light, creamy texture.
- Spread the hummus onto a shallow serving plate, creating decorative swirls on the surface with the back of a spoon.
- Drizzle generously with olive oil and garnish with a dust of paprika, cumin, or a few whole chickpeas before serving. Makes about 6 servings.
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