Homemade hummus

Extra attention to your meals in 15 minutes.

Ingredients :

1 can chickpeas, rinsed and drained, - 1/2 teaspoon baking soda (if we’re using canned chickpeas) 1/4 cup lemon juice (from 1 ½ to 2 lemons), 1 medium-to-large clove garlic, roughly chopped pinch of sea salt ½ or less cup tahini (if you want less kcal) 4-6 tablespoons ice water, more as needed ½ teaspoon ground cumin 1 tablespoon extra-virgin olive oil Step 1 In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds.

Step 2 Meanwhile, in high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add tahini and blend until the mixture is thick and creamy. Add the cumin and the drained chickpeas to the blender. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, about 2 minutes, Add more ice water by the tablespoon if necessary. Leftover hummus keeps well in the fridge covered, for up to 1 week.

Yum! Enjoy ✨