Easy Hummus
This easy homemade hummus is the perfect complement to our pumpkin falafel and charred aubergine tomato dip. Made with soaked chickpeas, tahini, and fresh lemon juice, it adds a creamy, rich layer to the dish, balancing the smoky flavors of the aubergine and the hearty, pumpkin falafel. Together, they create a delicious, plant-based trio that’s perfect for fall feasting.
- Prep Time: 10
- Total Time: 15
Ingredients
Units
Scale
- 1 cup dried chickpeas (soaked overnight)
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic
- Juice of 1 lemon
- 1 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 cup water (or more, depending on desired consistency)
- Paprika (for garnish)
- Extra olive oil (for drizzling)
Instructions
- Prepare the Chickpeas:
- Drain the soaked chickpeas and place them in a large pot. Cover with water and bring to a boil. Lower the heat and simmer for 45–60 minutes or until the chickpeas are soft and tender.
- Drain the cooked chickpeas, reserving some of the cooking liquid.
- Blend the Hummus:
- In a food processor, add the cooked chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt.
- Blend on high, gradually adding water or the reserved cooking liquid until you achieve a smooth and creamy consistency.
- Adjust Seasoning:
- Taste the hummus and adjust seasoning by adding more salt, lemon juice, or cumin if needed.
Nutrition
- Serving Size: full batch
- Calories: 1117
- Sugar: 16.1
- Sodium: 1670mg
- Fat: 53
- Carbohydrates: 139
- Fiber: 39
- Protein: 47