Hummus - Basic Recipe
Makes 1 large bowl
GF + Plant-Based + Low Carb
Make creamy hummus at home in five minutes. I have been craving lots of snacks in the past weeks, so I have been making all different hummus to snack with veggies, like broccoli, celery, carrot, and cucumbers.
This is my basic hummus recipe, and it is so easy and quick to make that you will no longer need to buy it in the supermarket. If someone in the family doesn’t like garlic flavour, try to make it with less or no garlic.
1 ½ cups of cooked chickpeas (soaked overnight) or 1 tin washed and drained.
200 g tahini (I like using hulled tahini)
2 garlic cloves peeled
Juice of one lemon
½ cup water
1 tsp paprika
extra virgin olive oil to drizzle on top
In your food processor bowl, add the chickpeas, tahini, garlic cloves and lemon juice. Process until it forms a thick paste. While processing, add water to get a creamy consistency. Process well for a few minutes. I use ½ cup of water for this recipe, but if you want it less or more creamy, you can adjust the amount of water to your taste.