Traditional Hummus
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Total Time
1 hr 5 mins
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Servings
8 people
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Calories
67 kcal
-
Course
Appetizer
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Cuisine
Middle Eastern
Traditional Hummus
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Traditional hummus combines just a few simple ingredients for a silky smooth and slightly nutty dip.Yield: 2 c
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Ingredients
- ¾ c chickpeas dry, soaked overnight (or 2 c cooked chickpeas
- ½ small lemon juiced (roughly 1 Tbsp juice
- 2 garlic cloves
- 2 Tbsp tahini
- 1 tsp salt
- ¼ - ½ c chickpea cooking liquid or water
Instructions
- Place soaked and drained chickpeas in a saucepan and cover with 1 inch of water. Cover the saucepan and boil chickpeas until extremely tender, roughly 1 hour.
- Drain the cooked chickpeas, reserving a cup of the boiling liquid.
- Transfer the drained beans to a food processor with the lemon juice, garlic, tahini, and salt. Process until the mixture is well blended. Add the reserved chickpea cooking liquid (or water, if you forgot to reserve the liquid) a little at a time, blending after each addition, until your hummus reaches a silky smooth consistency.
Notes
- *If you'd like to use canned chickpeas, you will need 2 cans for this recipe. Drain the chickpeas before adding them to the food processor, but reserve the liquid to use in thinning out your hummus, as needed.
- This recipe was updated in December 2016. We made the hummus even more flavorful! Enjoy!
Nutrition Information
Show Details
Serving
1g
Calories
67kcal
(3%)
Carbohydrates
12.6g
(4%)
Protein
3.8g
(8%)
Fat
4.2g
(6%)
Saturated Fat
0.6g
(3%)
Sodium
305mg
(13%)
Fiber
5.8g
(23%)
Sugar
0.6g
(1%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 67kcal | 3% |
| Carbohydrates | 12.6g | 4% |
| Protein | 3.8g | 8% |
| Fat | 4.2g | 6% |
| Saturated Fat | 0.6g | 3% |
| Sodium | 305mg | 13% |
| Fiber | 5.8g | 23% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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