Appetizers & Snackscookwell
Weeknight Hummus
A simple 5 minute weeknight hummus recipe.
👥 4 Servings⏱️ Prep & Cook: 10 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Blend tahini
2
Ensure the tahini is well stirred. It should be thick, but still pourable from the container. If it’s not pourable, you’ll need to add extra lemon juice or water to thin it out in the blender. Set a blender over a scale and add the tahini, lemon juice, and a sprinkle of salt. Blitz until combined. While the blade is on, toss in the 3 garlic cloves and a sprinkle of cumin seeds until chopped.
Lemon juice, 20 gLemon juice, undefinedWater, 50 gSalt, to tasteGarlic, 3 clovesCumin seeds, 2 g
3
Add chickpeas and serve
Chickpeas, 250 g
4
Set the blender back over the scale and add the cooked chickpeas and cold water. Blend until the hummus has reached the desired consistency, about ⏱️ 1 min. For a smoother hummus, add another 20 g of cold water and blend for a little longer. Store hummus in the fridge until ready to serve. To serve, spoon onto a plate with a sprinkle of cayenne and paprika and a drizzle of olive oil. Eat with vegetables, ground lamb, dill and feta cheese. Enjoy.
Chickpeas, 250 gWater, 50 gOlive Oil, undefinedGround lamb , undefinedFresh dill, undefinedFeta, undefined
Nutrition Facts
calories
385
fat Content
20 g
protein Content
17 g
carbohydrate Content
42 g
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