⏰ Prep 10 minutes
👶🏻 Suitable from 6 months
🌱 Vegan
❄️ Store in an airtight container and refrigerate up to 5 days.
This is my favorite hummus recipe! With all natural ingredients, you really can make a creamy smooth homemade hummus! It’s a lot more healthy and less salty than store-bought, so much better for our little humans🥰
Ingredients
240g can chickpeas or cooked chickpeas
fresh squeezed lemon juice (from 1 lemon)
small garlic clove (minced) or half tsp lazy garlic
1 big tablespoon tahini
ground black pepper
a pinch of salt (adjust to taste)
3 tbsps olive oil, plus more for serving
30ml water (add more if is to tick)
fresh parsley (optional)
paprika for serving (optional)
Method
In a food processor add chickpeas and lemon juice then add all the ingredients except for the water and the parsley (if used).
Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Most likely the hummus will be too thick or still have tiny bits of chickpea.
To fix this, with the food processor turned on, slowly add the water until you reach the perfect consistency.
Taste for salt and adjust as needed.
Serve hummus with a drizzle of olive oil, fresh parsley and paprika (optional).
Store homemade hummus in an airtight container and refrigerate up to 5 days.
Enjoy!
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