Homemade Hummus

Prep: 
10 minutes
Total: 
20 minutes
Makes: 
12 full servings
Utensil: 
Saladmaster Food Processor
Food Processor
Rate Recipe: 
Contributed By: 
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious.

Ingredients

Recipe Description: 

Beans are full of protein, fiber, and complex carbohydrates. This dip tastes amazing on flatbread or on sprouted bread. It can be combined with any fresh herbs or spices - and it makes a great midday snack with raw veggies!

2
cups
chickpeas, soaked and cooked, or organic canned
(328
g)
14
cup
lime juice
(60
mL)
14
cup
tahini
(60
g)
2
cloves garlic, shredded, use Cono #1
1
teaspoon
ground cumin
(2
g)
12
teaspoon
sea salt
(3
g)
14
teaspoon
olive oil
(60
mL)
14 - 12
cup
water or bean cooking liquid
(60 - 120
mL)
paprika for garnish
Directions: 
  1. Combine chickpeas, lemon juice, tahini, garlic, cumin, salt and olive oil in a food processor and blend until smooth.
  2. With the motor running, slowly add the chickpea cooking liquid until desired consistency is reached.
  3. Place hummus into a bowl and sprinkle with paprika.
  4. Serve with sprouted Ezekiel bread or spelt flatbread.
Nutritional Information per Serving
Calories: 
116
Total Fat: 
8g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
85mg
Total Carbs: 
10g
Dietary Fiber: 
3g
Sugar: 
1g
Protein: 
3g

Directions

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