Traditional Creamy Hummus
This creamy hummus is SO easy to make and much better than the store bought stuff! You just need a food processor to make this ultimate creamy dip that goes with anything.
Ingredients
- 1 1/2 cups dry chickpeas soaked overnight, which yields about 3 cups chickpeas the next day
- 6 cups water , to cook chickpeas
- 1 teaspoon salt
- 2 lemons, juiced
- 2 large garlic cloves
- 3 tablespoons olive oil
- 1/2 cup tahini
- 1/2 cup water
Instructions
- Start by soaking 1 1/2 cups of dry chickpeas in water overnight
- Drain and rinse the chickpeas
- Cook the chickpeas in the Instant pot (or pressure cooker) for 5 minutes mins using 6 cups of water
- To make the hummus, start by adding the garlic in the food processor and process
- Then add all other ingredients except for the water and process for a few minutes
- The last step is to add 1/2 cup of very cold water as the food processor is running. Process the mixture for at least 5 minutes to yield a creamy texture
- Cool in the fridge and garnish with chickpeas, paprika, parsley and olive oil when serving
Notes
- You can use canned chickpeas. However dry chickpeas yield a superior flavor
- You can also adjust the flavor to your liking (some like it garlic-y, some like it lemon-y)
- Store in the fridge in an air tight container up to a week
Serving: 1serving, Calories: 140kcal, Carbohydrates: 14g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 158mg, Potassium: 219mg, Fiber: 4g, Sugar: 2g, Vitamin A: 21IU, Vitamin C: 8mg, Calcium: 37mg, Iron: 2mg
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