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Best Hummus Recipe

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Ingredients

Adjust Servings:
2 x 400g cans Chickpeas You can use 500g of cooked dried chickpeas
7 tablespoons Liquid from the Chickpeas
6 tablespoons Extra Virgin Olive Oil
1 heaped tablespoon Tahini
4 tablespoons Lemon Juice
1 teaspoon Lemon zest
1 teaspoon Smoked Paprika
3 Garlic cloves, crushed
Pinch Sea Salt

Best Hummus Recipe

  • Serves 12
  • Easy

Ingredients

Directions

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This Hummus recipe couldn’t be easier to make and is healthier and more economical than shop bought versions. Chickpeas (also known as Garbanzo beans) have so many good things it isn’t possible to list them all here. The energy from them is slowly absorbed which helps to stabilize blood sugar levels. They are high in soluble fibre which helps prevent cholesterol being absorbed into the bloodstream.

They also contain zinc which is good for skin healing. What better way to use them than a lovely homemade hummus. Serve with crunchy veg for a low carb snack. It is also great added to salads and packed lunches. It will keep for up to a week in the fridge if it is stored in an airtight container.

The carbohydrate content of chickpeas can be anything from 8g to 16g per 100g depending on the brand, so it is impossible to give an accurate nutritional value. I try to get the lower carb ones. The other ingredients are very low carb, so the finished recipe is dependent on the carb content of the chickpeas.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Steps

1
Done

Drain the chickpeas, reserving the liquid. Add the chickpeas to a food processor along with 7 tablespoons of the reserved liquid.

2
Done

Add the remaining ingredients, apart from the olive oil. Turn on the food processor and add the olive oil slowly.

Whiz until smooth. Taste and add a little more paprika if you wish. If the mixture is a little dry add a little more of the chickpea liquid.

3
Done

Tip into a serving bowl. Optional, sprinkle a little smoked paprika over before serving. Otherwise store in an airtight container in the fridge.

Enjoy!

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