Snack · Side
Homemade Hummus
Smooth, lemony hummus from canned chickpeas and tahini in 10 minutes. Better than store-bought and cheaper.
⏱ 10 min (10 min prep)
🍽 Serves 8 · about 1/4 cup
budgetlunchboxmake aheadquick
vegetarianvegangluten freedairy free
ContainsSesame. Check the labels on what you buy; brands differ.
Ingredients
Hummus
- 1 can Chickpeas (canned), drained, liquid saved
- ⅓ cup Tahini
- 3 tbsp Lemon juice (bottled)
- 1 clove Garlic
- ½ tsp Ground cumin
- ½ tsp Table salt
- 3 tbsp Water, ice cold
- 2 tbsp Olive oil
To serve
- ¼ tsp Paprika (optional)
- 2 cup Baby carrots (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: food processor or blender, can opener.
- Process the tahini and lemon juice 1 minute, until thick and pale.
- Add the garlic, cumin and salt and process 30 seconds.
- Add the chickpeas and process 1 minute. With the machine running, add the cold water a tablespoon at a time until very smooth, about 2 minutes. Add a splash of the saved chickpea liquid if it is too thick.
- Spread in a bowl, drizzle with olive oil and dust with paprika. Serve with vegetables or pita.
Make aheadKeeps 5 days in the fridge, covered.
❄️ FreezerFreeze up to 3 months; stir well after thawing.
🧒 With kidsKids can push the button and pick dippers. Serve carrots as thin sticks for children under 4.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.