Recipe

πŸ‘©β€πŸ³ Home Made Hummus

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πŸ‘©β€πŸ³ Home made Hummus

This dish can be prepared within 10 minutes and I promise you it tastes way better than shop bought! (And looks better? πŸ€ͺ)

⭐️ Serves 3

INGREDIENTS:
β€’ 1 can chickpeas
β€’ 60ml Tahini (l made my own using sesame seeds. Simply toast them then blend with lemon juice until you get a smooth paste. Or you can buy ready made tahini)
β€’ 1 large Lemon worth of lemon juice πŸ‹
β€’ 1 Garlic clove minced πŸ§„
β€’ 1/2 teaspoon SaltπŸ§‚
β€’ 1/2 teaspoon Cumin
β€’ 2 tablespoons Olive oil (extra for serving)
Optional: Paprika for serving

METHOD:

1️⃣ Drain and rinse a can of chickpeas. Peel the skin off the chickpeas as this will make the hummus more smooth and creamy. If limited time, continue with unpeeled chickpeas. Set aside the chickpeas for later.

2️⃣ Add tahini and lemon juice to your food processor and process for 1 minute. Scrape the sides and bottom of the bowl and process for another 30 seconds.

3️⃣ Next, add the olive oil, minced garlic and salt to the tahini and lemon juice mix. Process for 30 seconds, scrape the sides and bottom and process for another 30 seconds or until well blended.

4️⃣ Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of bowl, then add the remaining chickpeas and process until thick and fairly smooth. This should take roughly 1-2 minutes.

5️⃣ At this point, the hummus will be quite thick and you may still have tiny bits of chickpeas in the mix. To fix this, slowly add 2-3 tablespoons of water whilst the food processor is on and carry on processing until you reach your desired consistency.

6️⃣ Garnish with olive oil and paprika (optional). Serve alongside vegetables πŸ₯•πŸŒΆπŸ₯’ and some toasted bread πŸ₯–

*Store in an airtight container and refrigerate up to 1 week*

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