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    Sarah’s Recipe Book

    Easy Hummus (Better than Store-Bought)

    6 cups

    annokset

    10 minutes

    aktiivinen aika

    10 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    1 (15oz) can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas

    1/4 cup (60ml) fresh lemon juice, 1 large lemon

    1/4 cup (60ml) well-stirred tahini, try our homemade tahini recipe

    1 small garlic clove, minced

    2 tablespoons (30ml) extra-virgin olive oil, plus more for serving

    1/2 teaspoon ground cumin

    Salt to taste

    2 to 3 tablespoons (45ml) cold water or aquafaba

    Dash ground paprika, sumac, or Za’atar for serving

    Ohjeet

    In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

    Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

    Drain the chickpeas. Then add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

    The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

    Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

    Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

    Ravinto

    Annoskoko

    1/4 cup

    Kalorit

    155

    Rasva yhteensä

    11g

    Tyydyttynyt rasva

    1.5g

    Tyydyttymätön rasva

    -

    Transrasva

    -

    Kolesteroli

    0mg

    Natrium

    278.3mg

    Hiilihydraatit yhteensä

    11.8g

    Ravintokuitu

    2.9g

    Sokerit yhteensä

    1.8g

    Proteiini

    4.5g

    6 cups

    annokset

    10 minutes

    aktiivinen aika

    10 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    1 (15oz) can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas

    1/4 cup (60ml) fresh lemon juice, 1 large lemon

    1/4 cup (60ml) well-stirred tahini, try our homemade tahini recipe

    1 small garlic clove, minced

    2 tablespoons (30ml) extra-virgin olive oil, plus more for serving

    1/2 teaspoon ground cumin

    Salt to taste

    2 to 3 tablespoons (45ml) cold water or aquafaba

    Dash ground paprika, sumac, or Za’atar for serving

    Ohjeet

    1

    In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

    2

    Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

    3

    Drain the chickpeas. Then add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

    4

    The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

    5

    Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

    6

    Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.