Homemade Hummus
- Yield: approx. 2 cups
Scale
Ingredients
- 2 14-ounce cans chickpeas, drained and rinsed
- 1 lemon, juice from
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1–2 cloves garlic
- 1 1/4 cups water
- pinch of salt and ground pepper
Instructions
- In a food processor or blender, combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic. Mix for 1 minute
- Begin to thin with the water, adding it in slowly until you reach the thickness/consistency you like. Season with the salt and pepper to taste.
- Refrigerate in an airtight container for up to 1 week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 62
- Sugar: 0.1g
- Sodium: 256.7mg
- Fat: 3.1g
- Saturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 6.8g
- Fiber: 2.2g
- Protein: 2.5g
- Cholesterol: 0mg
Find it online: https://www.laurafuentes.com/healthy-cholesterol-holidays/
