Low-calorie hummus with garlic and tahini! Despite its being low-fat, it is the best hummus recipe I’ve ever tasted.
Ingredients
- ▢9 oz cooked chickpeas the same amount of canned chickpeas (See note)
- ▢some chickpea cooking water or water from the can
- ▢2 garlic cloves
- ▢1 tablespoon olive oil
- ▢1 tablespoon lemon juice
- ▢1 heaped tablespoon tahini
- ▢½ – 1 teaspoon fine sea salt to taste
- ▢1 teaspoon cumin
- ▢½ teaspoon ground coriander
- ▢1 teaspoon sweet paprika
- ▢1 teaspoon hot paprika
- ▢nigella seeds to sprinkle on top
Instructions
- Drain the chickpeas, but keep about 1 cup of cooking water or the water from the can.
- Blend: Place the drained chickpeas in the food processor. Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until really smooth, scraping the walls of the food processor a few times in between.
- Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don’t have to add it all; stop when you think the texture is correct, it should have more or less the consistency of mashed potatoes.
- Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.
