Homemade Hummus - AP Nutritional Therapy - Alissa Powell
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Homemade Hummus

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Homemade Hummus

Homemade hummus is ten times more delicious than store bought hummus and it’s easy to make in under 5 minutes!

Hummus

Delicious, easy to make homemade hummus

  • 1 tin chickpeas (drained, rinsed)
  • 1 clove garlic (peeled)
  • 60 ml lemon juice ((1/4 cup))
  • 1 tsp sea salt
  • 75 grams tahini ((1/3 cup))
  • 60 ml water, cold ((1/4 cup))
  • olive oil for drizzling (optional)

  1. Add the lemon juice and tahini to the bowl of a food processor and blend for 30 seconds to a minute

  2. Add the garlic and salt and blend for another 30 seconds

  3. Add half the chickpeas and blend for another 30 seconds

  4. Add the remaining chickpeas and blend for a minute until smooth and fully combined

  5. Turn on the blender and slowly add in the water, blending until the hummus is smooth and creamy

  6. Taste, and add additional salt or lemon juice if needed

Leftovers: Refrigerate in an airtight container for up to five days.

Serving Size: One serving is approximately 1/3 cup of hummus.

Consistency: If hummus is too thick, add additional cold water, one tablespoon at a time.

Extra Toppings: Drizzle with a bit of extra virgin olive oil, add a pinch of smoked paprika, and top with a sprig of coriander (cilantro) or chopped parsley

Like it Spicy? Add a bit of harissa paste to the blender just before adding the water. Taste and adjust the spice and consistency accordingly with the amount of harissa and water used.

 

 

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