Easy Homemade Hummus

7saves
5min


344 people made this

You can make this easy hummus more or less smooth by adding the reserved chickpea liquid from the tin.

ELOVINGS

Ingredients
Serves: 16 

  • 1 (400g) tin chickpeas - drained, liquid reserved
  • 1/2 fresh green chilli, sliced
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced

Directions
Preparation:5min  ›  Ready in:5min 

  1. In a blender or food processor, combine chickpeas, green chilli, cumin, lemon juice, garlic and 1 tablespoon of the reserved chickpea liquid. Blend until smooth.

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Reviews (5)

LIANA
by
0

Used different ingredients. This houmous was super easy and so good! I'm a "houmous snob" too. I was skeptical about leaving out the tahini. I added a bit more garlic, a tsp of black pepper, a dash of tamari, and a chopped up spring onion to give it some of the flavours of my fave recipe. Great! I'm getting ready to make my second batch. Thanks for the recipe! - 29 Sep 2008

BEETLEBUG887
by
0

Something else. So I had this tin of chickpeas sitting on my shelf and decided to make some houmous. However, it had to be something simple because I didn't have much else. I found this recipe and gave it a try. In all honesty I did stray from Erin's true recipe, but its close enough to say it was a GREAT basis to start with. I added some extra virgin olive oil (rather than the bean liquid) and salt. Instead of the chilli, I added 1 tsp of cayenne pepper. After blending it all, I tasted it, and added a few shakes of spice as necessary. Also, its a good idea to cover this with clingfilm and then allow it to sit in the fridge for at least an hour so that all the flavours can mellow and mix together! - 29 Sep 2008

KIMAR
by
0

This hummus was excellent, and received rave reviews from my guests. I didn't miss the tahini, and loved the addition of fresh chilli, it was just spicy enough. Next time I will double the amount of the chickpea liquid to 2 Tbsp. for a more smooth texture. But there will certainly be a next time! - 29 Sep 2008

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