Classic Hummus
Classic Hummus requires about 10 minutes from start to finish. One serving contains 340 calories, 9g of protein, and 20g of fat. This recipe serves 10 and costs 87 cents per serving. A mixture of olive oil, lemon juice, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. 124 people were glad they tried this recipe. It is a good option if you're following a dairy free diet. It is brought to you by Foodnetwork. It works well as an inexpensive side dish. This recipe is typical of middl eastern cuisine. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. If you like this recipe, take a look at these similar recipes: Classic Hummus, Classic Hummus, and Classic Hummus.
Servings: 10
Preparation duration: 10 minutes
Ingredients:
2 15-ounce cans chickpeas, drained, liquid reserved
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil, plus more for serving
Vegetable crudite and pita chips, for serving
Smoked paprika, for serving, optional
1/4 cup tahini
Equipment:
food processor
bowl
Cooking instruction summary:
Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached. To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Step by step:
1. Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream.
2. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
3. To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top.
4. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
5. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
covered percent of daily need
