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Chickpea hummus

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Ingredients

120 grams chickpeas-cooked
25 grams lemon-juice
10 grams olive-oil
1 clove garlic
0.25 tsp salt

Method

Drain the chickpeas. Don't bother removing the chickpea skins.
Mash everything together in a bowl. Note that you can't over-mix hummus, so using an immersion blender makes this super easy.

Notes

Do NOT cook chickpeas in baking soda... some recipes suggest this for a smoother hummus, but i find it's overkill, the hummus ends up kinda mushy, I don't like the texture, and there's definitely a bit of metallic taste as well. Immersion blenders are great.
120 grams cooked chickpeas is the yield from about 0.25 cups dry chickpeas
Also works well with lupini beans! Needs a bit more water, but has an amazing cheesy flavour.

Made from

Data

Raw JSON data ↗

Nutrition Data

{
  "per": "1 serving",
  "calories": "285.2 kcal",
  "carbohydrates": "32.4 g",
  "fat": "13.58 g",
  "fibre": "9.6 g",
  "protein": "10.8 g",
  "sodium": "580.5 mg",
  "sugar": "6 g",
  "water": "0 g"
}