Lebanese hummus recipe from canned chickpeas
Super quick and easy hummus dip recipes that can be made with canned chickpeas.
Prep Time 5 minutes minutes Cook Time 5 minutes minutes Total Time 10 minutes minutes
- 1 can chickpeas 400 gr
- 100 ml tahini
- 1 garlic clove crushed optional add another if you like it 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
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.
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