The best hummus
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 231, total fat 14 G., saturated fats 2 G., proteins 8 G., carbohydrates 22 G., fiber 6 G., cholesterol 0 mg, sodium 220 mg, sugar 3 G.
Serving size: 1 of 8 servings
Calories 231, total fat 14 G., saturated fats 2 G., proteins 8 G., carbohydrates 22 G., fiber 6 G., cholesterol 0 mg, sodium 220 mg, sugar 3 G.
Hummus prepared according to this recipe is very similar to the classic version you'll find in Israel. The flavor is rich and full, with just the right amount of citrusy tang. Even though this hummus is made with canned chickpeas, it tastes virtually identical to freshly cooked chickpeas, saving you a ton of time. The hummus is smooth, creamy, and delicious. Drizzle it with high-quality extra-virgin olive oil and serve with pita bread or fresh vegetables for dipping. Keep a jar of chickpeas and tahini in your pantry for a delicious and healthy snack you can make anytime in just 15 minutes.
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 can (425 g) of canned chickpeas
- 2/3 cup tahini
- 1 clove garlic, finely grated
- 1/4 tsp ground cumin + more if desired
- 1/3 cup freshly squeezed lemon juice + more if desired
- Extra-virgin olive oil, to drizzle over the hummus
- Hot smoked paprika, for sprinkling
- Toasted pita, pita chips, or raw vegetables, for serving
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Cooking the dish according to the recipe:
- Drain the chickpeas into a separate bowl. Set aside about 7 chickpeas for serving.
- Combine the tahini, garlic, and cumin in a food processor. With the processor running, gradually pour in 2/3 cup of the reserved chickpea liquid (if less than 2/3 cup, add water) and process until velvety and fluffy, 1-2 minutes. The mixture will appear separable at first, but after a couple of minutes it will reach the desired consistency.
- Add the chickpeas, lemon juice, and 0.5 teaspoon of salt to the tahini mixture. Blend until smooth, scraping down the sides of the bowl occasionally, about 4 minutes. Thin with additional water if you prefer a thinner hummus. Taste and adjust the seasoning with salt, lemon juice, or cumin if needed.
- Place the hummus in a shallow bowl, make a well in the center, and drizzle generously with olive oil. Top with the reserved whole chickpeas and sprinkle with paprika. Serve with pita bread, pita chips, or sliced raw vegetables.
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