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Making your own homemade hummus is the best way to ensure no additives, preservatives and flavor enhancers find their way into the final product. The added bonus: This homemade hummus is delicious – fresh and creamy and savory. It keeps in the fridge for a couple days, and in fact, gets even better after the first day as flavors set.
Makes 4 servings
New quantity:
Total time: 10 minutes
Ingredients
1 (15oz) can chickpeas, drained and rinsed
1 lemon, juiced
4 garlic cloves, minced
1/4 cup water
1/4 cup tahini (puree of roasted sesame seeds – I use the Joyva brand)
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
Topping:
1/4 teaspoon paprika
1/4 cup fresh chopped parsley
Directions
Place the chickpeas, lemon, garlic, water, tahini, salt and olive oil in the bowl of a food processor. Process until smooth, about 2 minutes. Transfer to a serving plate. Sprinkle with paprika and garnish with chopped parsley. Serve with warm pita bread or with seasoned, homemade pita chips.
Nutrition per serving
Calories 265.2
Total Fat 15.9 g
Saturated Fat 2.2 g
Cholesterol 0.0 mg
Sodium 579.8 mg
Total Carbohydrate 25.9 g
Dietary Fiber 5.6 g
Sugars 0.4 g
Protein 7.4 g
Weight Watchers Points Plus: 7 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
