Lebanese hummus recipe from canned chickpeas
Super quick and easy hummus dip recipes that can be made with canned chickpeas.
Servings 4
Calories 159kcal
Ingredients
- 1 can chickpeas 400 g can
- 100 ml tahini
- 1 garlic clove crushed, optional, add another clove if you like garlic
- 75 - 100 ml lemon juice freshly pressed
- 1 teaspoon salt to taste
- 75 ml liquid from the chickpea can
- To garnish ½ teaspoon paprika and 2 teaspoon olive oil
Instructions
- Drain the can of chickpeas but make sure you reserve the liquid.
- Reserve a table spoon of chickpeas to garnish later
- Stir the tahini in the jar with a spoon until it gets nice and creamy.
- Place the remaining chickpeas, tahini, garlic, lemon juice and salt into a food processor.
- Puree until smooth and add some of the chickpea liquid to achieve the desired consistency.
- To achieve the white colour, you can also add an ice cube while blending the ingridients.
- To serve add into a bowl, place the reserved chickpeas in the middle, sprinkle with paprika and olive oil.
Nutrition
Calories: 159kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 1mg
