Homemade Hummus

You can use canned chickpeas for this recipe but freshly cooked ones will taste superior. If you want your hummus to have a smoother texture shell the chickpeas before blending. It will mean a bit of extra work but it will be worth it.

Homemade Hummus Recipe by DAREBEE
INGREDIENTS
1 cup chickpeas
2 tbsp olive oil
2 tbsp tahini
2 tbsp water
1 clove garlic, crushed
1 tsp salt
1/4 tsp black pepper
Makes 10 mini-portions
115 Calories per portion
Total Fat 5.6g
Saturated Fat 0.8g
Total Carbohydrate 12.9g
Dietary Fiber 3.8g
Total Sugars 2.2g
Protein 4.4g
Calcium 34mg
Iron 2mg
Potassium 189mg

1Soak the chickpeas in plenty of water overnight.

2In the morning, drain the chickpeas and transfer to a saucepan. Cover with fresh water and bring to a boil. Cook the chickpeas for 20 minutes or until soft. Drain the water again and rinse the chickpeas to quickly cool. Optional: remove the skins for smoother hummus.

3Combine the chickpeas with the rest of the ingredients. Use an immersion blender or a food processor to blend everything together until smooth. Keep refrigerated and serve with vegetables or bread.

Homemade Hummus Recipe by DAREBEE
Homemade Hummus Recipe by DAREBEE
Homemade Hummus Recipe by DAREBEE
Homemade Hummus Recipe by DAREBEE
Homemade Hummus Recipe by DAREBEE
Homemade Hummus Recipe by DAREBEE