I started making hummus after I married my husband, the true Israeli he is, the store bought ones were never going to cut it. Once you make it at home, there's no going back. Toppings are endless and we change it up weekly. I love fresh herbs and spices, roasted tomatoes or falafel spiced mushrooms. Basically everything works and we never get bored.
Ingredients
Servings 4 servings
Hummus
- 1 can chickpeas drained and rinsed
- 2 small garlic cloves
- Juice and zest of 1 lemon
- 3 tablespoons tahini
- 1 tablespoon falafel spice or cumin
- 1 teaspoon salt
- ¼ cup ice water
- Olive oil to blend
Herb Garlic Oil
- ⅓ cup extra-virgin olive oil
- 3 garlic cloves minced
- 1 handful parsley leaves and tender stems finely chopped
- 1 handful cilantro leaves finely chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot paprika
- 1/4 teaspoon cayenne
- 3/4 teaspoon kosher salt plus more to taste
Nutritional Facts
Nutrition Facts
Hummus with Herb Garlic Oil
Amount per Serving
Calories
238
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
16
g
Sodium
1025
mg
45
%
Potassium
101
mg
3
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
3
g
6
%
Vitamin A
134
IU
3
%
Vitamin C
2
mg
2
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Hummus
- Place chickpeas in a blender and blend.
- Add garlic, lemon zest and juice, tahini, falafel spice and salt, blend again.
- Add ice water and keep blending - this helps break it down and will create a lighter smoother hummus. The less water the thicker it'll be. Add according to preference.
- As it blends, drizzle slowly in a little olive oil. Let the blender keep going until you reach a velvety creamy consistency. Around 15 minutes.
For the Herb Garlic oil:
- Heat oil in a saucepan for 3 minutes over medium-high heat. In a separate bowl add garlic, parsley, cilantro, pepper, paprika, cayenne, and salt to a bowl. Pour the hot oil in the bowl and let it infuse for 5 minutes.
- Swirl the hummus in a shallow bowl, sprinkle with a pinch of salt. Drizzle some or all of the oil mixture on top. Serve with sliced warm sourdough bread or pita.
