Hummus

Name: Hummus
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 portions
Ingredients: 2 cups dry chickpeas (or 2.5 times the amount canned, drained); 8 garlic cloves; 10 tbsp tahini; 5 lemons (juice only); 1 1/2 tsp salt; 1 tsp extra virgin olive oil; 3/4 cup water (ideally chickpea water)

Prep time: 20 min
Total time: 30 min
Additional waiting time: 24 hours
Keeps: 5 days
Freezable
Party favourite

Allergens: Sesame

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

2 cups dry chickpeas (or 2.5 times the amount canned, drained)
8 garlic cloves
10 tbsp tahini
5 lemons (juice only)
1 1/2 tsp salt
1 tsp extra virgin olive oil
3/4 cup water (ideally chickpea water)

Procedure

Soak the chickpeas overnight or for 24 hours (skip this step with canned chickpeas).

Pressure-cook the chickpeas for 20 minutes, starting once the cooker reaches pressure (skip this step with canned chickpeas). Drain, keeping the cooking water.

Press the garlic and juice the lemons.

Blend the chickpeas, garlic, tahini, lemon juice and salt until smooth.

Gradually add the water, ideally the chickpea cooking water, until the hummus reaches the consistency you like.

Serve with a drizzle of oil.

Nutrition per portion

Calories: 260
Carbohydrates: 33 g
Protein: 11 g
Fat: 11 g
Iron: 2.7 mg
Calcium: 59.2 mg

Additional notes

With canned chickpeas: no additional soaking time required.