Description
A quick and easy recipe for homemade hummus that is creamy and full of flavor.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste (about 1/2 teaspoon)
- 2 to 3 tablespoons cold water
- Paprika or sumac, for garnish (optional)
- Fresh parsley, chopped (optional)
Instructions
- In a food processor, combine tahini and lemon juice. Process for 1 minute until creamy and whipped.
- Add garlic, olive oil, cumin, and salt. Blend until well mixed.
- Add chickpeas and blend for 1-2 minutes, scraping down the sides as needed.
- With the processor running, slowly add 2 to 3 tablespoons of cold water until hummus is smooth and creamy.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with paprika or parsley, if desired.
Notes
- For extra smooth hummus, peel the chickpeas before blending.
- Store in an airtight container in the fridge for up to 5 days.
- You can use canned or cooked-from-dry chickpeas.
- Great as a dip for veggies, pita, or as a spread in wraps and sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 0.5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg