Easy creamy hummus

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Ingredients

Adjust Servings:
For the hummus
1 tin of 400 grams Chickpeas
3 Garlic cloves
Lemon
7 tablespoons Tahini
50 ml Extra virgin olive oil
A pinch Salt
A pinch Pepper
about 5 or 6 Ice cubes
For garnish
Extra virgin olive oil
Smoked paprika
Fresh parsley

Nutritional information

138
Calories
6g
Carbs
9g
Fat
5g
Protein
0g
Sugar

Easy creamy hummus

  • 15 minutes
  • Serves 10
  • Easy

Ingredients

  • For the hummus

  • For garnish

Directions

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HOW TO MAKE HUMMUS | EASY + CREAMY

Steps

1
Done

Preparations

Peel the garlic cloves and take of the woody stem.
Chop the fresh parsley and set aside for later.

2
Done

Hummus part 1

Drain and rinse a can of chickpeas. Softly roll them between your fingers to remove the skins.
Transfer to a bowl and fill it with water, the skins will float on top. You can either try to scoop them out with your hands but you can also just drain out the water. The skins will drain away with the water.
You may have to repeat that a few times.
If there's any skins left just pick them out. But don't worry about removing all of them, as long as most of the skins are gone you're good.

3
Done

The hummus part 2

Add them to a food processor. Also add the garlic, lemon juice, tahini, olive oil, and the salt&pepper.
Blitz for 7 minutes while gradually adding the ice cubes. The ice cubes make sure the food processor doesn't overheat, and at the same time they add extra creaminess.
Scrape down the sides of the processor every now and then. After the 7 minutes, check if it's creamy enough, but it should be!

4
Done

The hummus part 3

Put the hummus in a bowl and smooth it out with a spoon. Make a well with the spoon. Sprinkle on some smoked paprika, the parsley, and some more olive oil.

Serve with pita bread, veggies, falafel, anything you want!

Jalisha

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