Chickpea Hummus
Easy, creamy and smooth homemade hummus from canned chickpeas.
Servings: 8
Calories: 92kcal
Equipment
- Food processor
Ingredients
- 1 can chickpeas drained
- ¼ cup tahini
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cumin
- cold water (optional if the mixture is too thick)
Instructions
- Add the drained chickpeas to a pot and cover with water by a couple of inches. Bring the pot to a boil, then reduce to a simmer.
- Cook the chickpeas for about 10 minutes. As they cook, remove loosened skins from the water with tongs or similar instrument.
- Drain the chickpeas in a colander, then run cold water over them until the are cool to touch.
- Gently rub handfuls of chickpeas back and forth between your palms to loosen the skins. Continue grabbing and rubbing handfuls until most of the skins have loosened.
- Place the chickpeas in a large bowl and cover with water by a few inches. The loosened skins should rise to the top and be easy to remove.
- To easily take the skin off of individual chickpeas, gently press between your fore finger and thumb until the chickpea pops out.
- Place the chickpeas in a food processor and add the tahini, lemon juice, olive oil, sea salt and garlic.
- Process on high until the mixture is smooth and creamy.
Nutrition
Calories: 92kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg