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Title : homemade hummus
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homemade hummus

Hummus is a staple of Middle Eastern cuisine and is very healthy - especially if you do it yourself. Where store-bought hummus is often high in processed ingredients, including sugar, homemade hummus is fresh and good for you.

I like hummus with raw vegetables when I want a late night snack. It is low in calories and salty taste helps get rid of junk food cravings that have accumulated since the time of the dinner. It can also be used as a salad dressing instead of butter on bread, tuna mixed with mayonnaise or instead of, as is traditionally eaten with slices of lightly toasted pita.

I love hummus and once you try this recipe, I'm sure it will also

Ingredients - M AKES Two Cups

• 1 (15 -ounce) can garbanzo beans (about 2 cups cooked chickpeas, drained)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons paste sesame
• 1 ½ tablespoons lemon juice (from 1/2 lemon), and more to taste
• 1 garlic clove, chopped into pieces
• 1 teaspoon salt
• ½ teaspoon black pepper finely ground

Method

1. Drain the beans in a colander and rinse with cold running water . Pinching the skin of each of the chickpeas; this will make softer your humus.
2. Combine chickpeas, olive oil, tahini, lemon juice, garlic, salt and pepper in the bowl.
3. Using immersion blender, process the humus continuously until it becomes very soft, 1 to 2 minutes. Scrape sides of bowl as needed to integrate large pieces.
4. Taste and add more of any of the ingredients to taste. If the humus is stiffer than desired, add more lemon juice or olive oil to dilute and make the creamy hummus. Add some chili flakes if you want a spicier version of hummus.
5. scrape the hummus into a clean bowl and serve with pita chips or raw vegetables. Hummus also keep for up to a week in an airtight container in the refrigerator.

Nutrition per tablespoon

• 27 calories
• 1.3 grams fat
• 3 grams carbohydrates
• Fiber 0.6 grams
• 0.7 grams protein

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