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A brown ramekin with hummus drizzled with olive oil, half a lemon and naan bread at the top of the plate
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5 from 2 votes

Creamy Hummus Recipe

Creamy Hummus Recipe made with canned chickpeas, tahini, lemon juice, garlic, olive oil and a touch of cumin, a delightful vegan appetizer for all tastes. Super nutritious, light, it makes a great healthy snack for kids and grown-ups alike. Serve with vegetable sticks or pitta bread, and you are in for a treat.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4 people
Calories: 89kcal

Equipment

  • 1 food processor

Ingredients

  • 2 tins chickpeas (2X 400g)
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon tahini
  • 1 ½ tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • 3 tablespoon cold water
  • 2 cloves of garlic, minced

Instructions

  • Place the chickpeas in a colander to drain the water, then rise well with cold water.
  • Spread them on kitchen towel and remove their skins by pressing gently on each chickpea.
  • Add to a food processor together with all the other ingredients, and blend until you get a smooth consistency.
  • You may add more water, if you like a tinner consistency, and also add more spices, for extra flavour.
  • Serve with vegetable sticks or pitta bread.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 293mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg