This 10 min classic Hummus is a staple at home, because it is absolutely easy to do, 100 times better than any store-bought version I have ever eaten and is totally versatile: you can use it as salad dressing, spread on toasts or wraps, pita pockets, sandwiches, to dip in carrots and veggies. It makes a wonderful nutrient-dense snack to eat at any time of day.
The benefits of hummus are widely known; is a great source of vegetable protein, rich in minerals and vitamins that are proven to help fight inflammation, high in fiber and it has a low glycemic index. On top of that hummus promotes weight loss and it is naturally gluten, sugar, and nut-free.
I like to combine hummus and guacamole, like this recipe of my favorite guacamole, with tons of different veggies, when I don’t feel like cooking and I want to snack on something healthy.
Let’s go!
Gluten-free, sugar-free, nut-free, vegan
Time: 10-15 min
Yield: 4-6 servings
Ingredients
1 can (400 gr) chickpeas (rinsed and drained)
1/4 cup (60 ml) fresh lemon juice (about one large lemon)
1/4 cup (60 ml) tahini
1-3 clove garlic (depends on how garlicky you like it)
2 Tbsp (30 ml) extra virgin olive oil
1/2 tsp ground cumin
½ tsp salt
2 to 3 Tbsp (30-45ml) water
Garnish
Pomegranate
Cumin
Directions
1. Combine all the ingredients except the water in a food processor or a high-speed blender and blend until you get a creamy texture, scraping down the sides when necessary.
2. Without stopping the blender or food processor open the top lid and add slowly the water to the mixture.
3. Adjust the taste by adding more lemon, garlic, cumin, or salt.
4. Transfer it to the serving plate or bowl and garnish with a bit of cumin and pomegranate.
By the way…
You can also use any other garnish, like olive oil, smoked paprika, fresh cilantro or parsley, some seeds…
Do not trough away the liquid leftover of the chickpeas can, it is called aquafaba and you can whip it instead of using egg whites for instance.
You can keep it in an airtight container for about a week (always in the fridge)
