- 3 cups Chickpeas cooked from dry or canned (See note 1 and 2)
- 4 Garlic cloves
- 1 teaspoon Salt
- 3/4 cup Tahini (See note 3)
- 1/2 teaspoon Cumin ground
- 1.5 cups Ice Cold Water (See note 4)
- 1.5 Lime Juice
- 1.5 tablespoons Olive Oil extra virgin for drizzling
- 1 teaspoon Paprika for sprinkling on top
Peel cooked chickpeas by pinching them slightly to remove the skin. Discard the skin or reserve it to use it in soups
Add peeled chickpeas, garlic and salt to a blender or food processor and blend till coarsely processed
Add tahini, cumin and ice cold water to the blender and blend the hummus for 3-4 minutes till silky smooth. Add more ice cold water if required
Mix in lime juice, taste and adjust seasoning
Serve in a bowl drizzled with olive oil and sprinkled with paprika and cooked chickpeas
- Cooking dried Chickpeas: To cook chickpeas, soak them overnight. If using an instant pot, add soaked chickpeas to the inner pot along with enough water to cover them and an extra inch and cook them for 45 minutes on high pressure. If boiling on the stovetop, boil for 1.5-2 hours till they are very tender and can be smashed easily between your fingers.
- Canned Chickpeas: If using canned chickpeas, drain and add them to boiling water for 5 minutes to cook them further. This extra step helps produce a smoother hummus
- Substitutes for Tahini: There is no real substitute for tahini and its a key ingredient in hummus. But if you absolutely have to, you can substitute it with almond or cashew butter though it won't taste the same at all.
- Ice Cold Water: Ice cold water refers to water mixed with ice cubes till it's freezing cold.
Calories: 262kcal | Carbohydrates: 23g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 306mg | Potassium: 301mg | Fiber: 6g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 3mg