This recipe makes 2 cups of Hummus dip! Most recipes ask for tahini, and I didn’t have that at home but I had sesame seeds. Even better, because tahini is made from sesame seeds. It’s more from scratch!
I love hummus. It’s the perfect dip or sandwich/wrap spread! It’s so simple to make & this recipe is healthier than the ones you buy in stores! The ones you buy in stores contain oil, which does add richness in the hummus but increases the caloric intake. Why not make a guilt free hummus? That means we can eat more :’)
Recipe Amount: Makes 2 cups of Hummus
Prep: 5 minutes
Cook: 10 minutes
1 (15 oz) Garbanzo beans
1/2 cup sesame seeds
3 cloves garlic (peeled & cut into smaller pieces)
3 tablespoons lemon juice
1 teaspoon salt
1 tsp olive oil (optional) – in my opinion, it tastes great without oil as well!
1. Get your 5 ingredients together 🙂 Drain the garbanzo beans. Don’t include the liquid in the can. Leave it in a bowl on the side.
2. Add 1/2 cup sesame seeds & garlic in the blender and puree until it is smooth.
3. Add the chickpeas, lemon juice & salt to the blender. If the lemon has seeds, put it the juice in a bowl first and not directly into the blender. Which was a mistake I made, I had to take out all the seeds.
4. Continue to blend until smooth. Stop the blender and scrape the sides if needed.
Put remaining hummus in the fridge in an airtight container.
Nutrition Facts per serving:
Serving Size: 2 tbsp
Calories: 46 calories
Fat: 2 grams
Carbs: 6 grams
Dietary Fiber: 6 grams
Protein: 2 grams