- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 257
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 264 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 257
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 264 mg
Ingredients
Directions
- Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
- To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
