Hummus

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

1 – 15 oz can of chickpeas or 1 1/2 cups (250 g) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 tsp ground cumin

2-3 tablespoons (30-45 ml) water

Dash ground paprika, for serving

Salt to taste

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

1.    In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute.  Scrape the sides and bottom of the bowl, then process for 30 seconds more.  This extra time helps whip or cream the tahini, making the hummus smooth and creamy.

2.    Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.  Process for 30 seconds, scraping the sides and bottom again, then process another 30 seconds or until well blended.

3.    Open, drain and rinse the chickpeas.  Add half of the chickpeas to the food processor and process for 1 minute.  Scrape the sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth for 1 to 2 minutes.

4.    Most likely the hummus will be too think or still have tiny bits of chickpea.  To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

5.    Taste for salt and adjust as needed.  Serve hummus with a drizzle of olive oil and dash of paprika.  Store homemade hummus in an airtight container and refrigerate up to one week.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]

Hummus

by Tamzin
Calories:

Ingredients

Ingredients:

  • 1 can of chickpeas
  • 1/4 cup resh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 tsp ground cumin
  • 2-3 tablespoons water
  • Dash ground paprika for serving
  • Salt to taste

Instructions

Method:

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps whip or cream the tahini, making the hummus smooth and creamy.
  • Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scraping the sides and bottom again, then process another 30 seconds or until well blended.
  • Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth for 1 to 2 minutes.
  • Most likely the hummus will be too think or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  • Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Tried this recipe?Let us know how it was!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

Leave a Reply

Your email address will not be published.