The perfect basic hummus, made especially creamy by emulsifying the tahini and lemon juice before adding the other ingredients.
Source: posted by Bracket3
1. Emulsify the tahini and lemon juice in your blender or food processor until very creamy, at least a minute or two. Add the garlic and puree until smooth.
2. Slowly start adding your chickpeas, one small handful at a time. Alternate additions of chickpeas with drizzles of olive oil and water, adding salt occasionally. Taste and check the texture often, and stop adding olive oil, water, chickpeas, and salt when you have a hummus with the taste and texture of your dreams.
3. Serve drizzled with olive oil, and sprinkled with your garnish of choice {mine was influenced by my addiction to smoked paprika}.
You may not use all the chickpeas in the can {although I did}, and as much as I loathe to give you quantities {this is really best done by eye/taste}, I think I used 2 – 3 tbsp of olive oil and 4 tbsp of water, total.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 308 | ||
Calories from Fat: 174 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 315.9mg | 11 % | |
Potassium 288.2mg | 8 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 23g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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