Hummus is a popular Middle Eastern dip and spread that is packed with vitamins and minerals.
It is typically made by blending chickpeas (garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice and garlic in a food processor.
Research has linked hummus and its ingredients to a variety of impressive health benefits, including helping fight inflammation, improving blood sugar control, better digestive health, lower heart disease risk and weight loss.
Moreover, hummus is naturally free of common food allergens and irritants, such as gluten, nuts and dairy, which means it can be enjoyed by most people.
Add hummus to your diet by following this recipe — it’s incredibly easy to make and takes fewer than 10 minutes.
All in all, hummus is a super simple, healthy and delicious addition to your diet.
Easy, homemade hummus - all ready to be dipped!
I used a handheld blender for this
Toasting the sesame seeds till they are a light, golden brown
- White sesame seeds, lightly toasted: 50 grams
- Lemon, juiced: 1 whole
- Chickpeas: 1 can, 400 grams
- Olive oil: 2 - 3 tablespoons (plus more for serving)
- Garlic, peeled: 1 clove
- Cumin, ground: 1/2 teaspoon
- Salt: To taste
- Paprika: Dash
- Toast the sesame seeds in a pan over low heat until light brown. Stir constantly making sure the sesame seeds do not burn!
- Combine the toasted sesame seeds oil and the lemon juice in a food processor and blend until a smooth paste is formed.
- Drain the chickpeas from its can, reserving the residual liquid in a small bowl for later. Then, add the chickpeas, olive oil, garlic, cumin and salt to the food processor and blend well until creamy.
- If the hummus is too thick / sticky, with the food processor turned on, slowly add 2 - 3 tablespoons of the reserved liquid from the can of chickpeas in Step 3 until you reach the perfect consistency.
- Taste hummus and add more salt if required. Serve hummus with a drizzle of olive oil and a dash of paprika.
- Store homemade hummus in an airtight container and refrigerate for up to 1 week.