Homemade hummus
Votes: 9
Time: 1 hour.
Complexity: easily
Servings: 8
Quantity: 3.5 – 4 tbsp.
Complexity: easily
Servings: 8
Quantity: 3.5 – 4 tbsp.
Nutritional value per serving:
Calories 138, total fat 10 G., saturated fats 1 G., proteins 5 G., carbohydrates 9 G., fiber 3 G., cholesterol 0 mg, sodium 413 mg, sugar 2 G.
Calories 138, total fat 10 G., saturated fats 1 G., proteins 5 G., carbohydrates 9 G., fiber 3 G., cholesterol 0 mg, sodium 413 mg, sugar 2 G.
Homemade hummus - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. dried chickpeas
- 1 tbsp. baking soda
- 1 clove of garlic
- Juice of 2 lemons
- 1/2 tsp ground cumin
- 1/2 cup tahini (sesame paste), mixed well
- 1/4 cup olive oil, plus more for drizzling
- 1/4 tsp red pepper flakes
- 1/4 tsp paprika, plus more for sprinkling
- Coarse salt
- Pita and/or vegetables, cut into large strips for serving
We recommend
Recipes with similar ingredients: chickpeas, garlic, lemon juice, cumin, red pepper flakes, paprika, pita, carrot, hummus
Cooking the dish according to the recipe:
- Sort the chickpeas and discard any small stones, rinse thoroughly.
Place the chickpeas in a large bowl and cover with 8 cups of water; add baking soda. Let the chickpeas soak at room temperature for at least 12 hours, or ideally, all day. - After the time has elapsed, drain the liquid and rinse thoroughly. Transfer the chickpeas to a large saucepan, add 10 cups of water, bring to a boil, and then simmer for another 5 minutes. Then reduce the heat and simmer for another 45 minutes, skimming off any foam occasionally, until the chickpeas are tender.
- Reserve 1 cup of the cooking liquid, drain the rest, and rinse the chickpeas under cold water. Place the chickpeas in a food processor and puree until smooth.
With the processor running, add tahini, olive oil, garlic, lemon juice, cumin, pepper flakes, paprika, 1 teaspoon of salt, and a cup of cooking liquid. The hummus should be smooth and will take about 5 minutes to prepare. - Transfer the puree to a bowl, drizzle with olive oil, and sprinkle with paprika. Serve the hummus with bread and vegetables. The finished hummus can be refrigerated for 3-4 days.
We offer a recipe chickpea hummus in a slow cooker.
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