Hummus is a delicious, creamy, healthy, quick and easy to prepare dip or spread. You can eat hummus with olives, nachos, crudités, pita bread or spread on sandwiches or even pizzas.
It’s a great way to eat legumes during summer and kids love it, well, everybody loves hummus! We eat hummus almost every week, it’s ready in less than 10 minutes and we love how it tastes. We also love this recipe because it was the first recipe we posted in our Spanish blog, Danza de Fogones.
You can use canned chickpeas or you can cook them in boiling water for one or two hours or until they’re soft. You should soak the chickpeas overnight, and the longer you let it soak before cooking, the quicker they will cook. We prefer to cook the chickpeas because canned food has a lot of preservatives and additives, but you can use it, and it’s a healthier choice than other precooked food.
The ingredients are easy to get and they are very affordable. You only need: boiled chickpeas, garlic, lemon, cumin and tahini or sesame seeds. You can also add salt, but we think it’s not necessary because the spices and tahini have an intense flavor.
You can buy tahini, or you can prepare it (you can see our recipe here). Tahini is very simple, you only need sesame seeds, olive oil and salt. If you want an easier and lighter version , you can use sesame seeds instead of tahini, your hummus will be delicious too.
We usually add paprika and extra virgin olive oil, it makes the hummus softer, juicier and less dry. For a light version, you can add lemon juice instead of oil.
Hummus is so light and is low in calories, especially if you don’t add olive oil and olives and if you use sesame seeds instead of tahini. Legumes are very nutritious and have very few calories, so they are the perfect meal if you’re on a diet. You can eat legumes without fear of gaining weight, we eat them at least 4 times a week and we love them, there are a lot of delicious recipes!
Hummus is a delicious, creamy, healthy, quick and easy to prepare dip or spread. You can eat hummus with olives, nachos, crudités or pita bread.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
- Category: Sauce, Dip, Appetizer
- Cuisine: Vegan, Gluten-free
- 5.6 ounces or 160 grams raw chickpeas or 14.1 ounces or 400 grams cooked chickpeas
- The juice of half a lemon
- 1 tablespoon tahini or sesame seeds
- 1 clove of garlic
- ½ teaspoon salt (optional)
- ½ teaspoon cumin
- ½ cup of cooking broth or water at room temperature (125 milliliters)
- Extra virgin olive oil (optional)
- 1 tablespoon paprika (optional)
- You can use canned chickpeas or you can cook them in boiling water for one or two hours or until they’re soft. You should soak the chickpeas overnight, and the longer you let it soak before cooking, the quicker they will cook.
- Place all the ingredients (except oil and paprika) in a blender and blend until smooth.
- Add paprika and olive oil and serve.
- Serving Size: 1/4 of the recipe
- Calories: 172
- Sugar: 4.5 g
- Sodium: 14.6 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 26.1 g
- Fiber: 7.6 g
- Protein: 8.5 g