Lemon-Garlic Hummus
This classic homemade Lemon-Garlic Hummus is the perfect way to tickle your taste buds! It combines the chickpeas' earthy flavors with the tahini's nutty taste. The freshness of the lemon and garlic completes this snack. It's a simple recipe that only requires a handful of ingredients and a few simple steps. Plus, it's vegan, gluten-free, and ready in just minutes! So if you're looking for a snack with drinks or mezze, a dip or snack that you're sure to love, then you've come to the right place.
Equipment
- Food processor with knife
Ingredients
Lemon-Garlic Hummus
- 2 cups chickpeas
- 2 cloves garlic squeezed
- 3 tablespoons tahini sesame paste
- ⅔ tablespoons lemon juice
- ½ teaspoon ground cumin grated
- 1 tablespoon olive oil extra vierge
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Serve with:
- cashew nuts
- crudités like finely sliced carrots, celery, and cucumber (and any other vegetables you can eat raw)
Ingredients you need per step are listed below the step in Italic
Instructions
- Drain the chickpeas in a sieve and rinse them with cold water.2 cups chickpeas
- Put the chickpeas, garlic, tahini, lemon juice, and one tablespoon of olive oil in the blender and pulse until it's smooth. If it looks too dry, add another tablespoon of olive oil.2 cloves garlic, 3 tablespoons tahini, ⅔ tablespoons lemon juice, ½ teaspoon ground cumin, 1 tablespoon olive oil
- Repeat until the texture is right.
- Add salt and pepper to taste.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Put in a small bowl.
- Grind the cashew nuts and sprinkle them on top of the hummus.cashew nuts
- Cut the vegetables into small strips.crudités
- Serve the vegetables with the hummus.
- Dip the vegetables in the hummus for a taste explosion!
NOTES
1. Chickpeas - Also known as Garbanzo beans. Have a deep earthy flavor. Drain the chickpeas before using. If salt has been added, rinse them beforehand. They are, therefore, easier to digest.
2. Cumin - Can also be substituted for caraway seeds.
3. Tips and Variations
- Add beetroot for pink hummus.
- Roasted Peppers - Roast bell pepper and add it to the ingredients.
- Spicy - Add ½ teaspoon extra ground cumin.
- Green - Mix 15 grams of fresh parsley into the hummus.
- Extra creamy - Remove the skins from the chickpeas before adding them. This is done simply by making a small incision and pushing out the filling. Many people swear by this because it gives an extra creamy hummus, but as always, tastes differ (in terms of time, this will take you about 10 minutes)
- Water - If you want a more spreadable hummus, add four tablespoons. Very tasty!
- Greek Yogurt - Stir in two to three tablespoons of Greek yogurt for an extra creamy and fresh hummus.
- Refrigerator - The hummus can be kept for two days in an airtight container.
- Freezer - Scoop a freezer container up to ¾ full and pour oil on top to prevent it from drying. This keeps it good for up to a month. Then, let it thaw in the refrigerator.
Nutrition
Calories: 957kcal | Carbohydrates: 104g | Protein: 38g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 22g | Sodium: 632mg | Fiber: 28g | Sugar: 16g | Vitamin A: 136IU | Vitamin C: 12mg | Iron: 13mg
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