Easy Hummus
This Easy Hummus recipe is better than store-bought, made with chickpeas, garlic, tahini, and olive oil.
Equipment
- food processor
Ingredients
Chickpea Base
- 1 15-ounce can chickpeas drained or 1 ½ cups cooked chickpeas (250g)
- ¼ cup fresh lemon juice from 1 large lemon
- ¼ cup tahini well-stirred, try our tahini recipe
- 1 small clove garlic minced
- 2 tablespoons extra-virgin olive oil plus more for serving
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons cold water or aquafaba
- Dash ground paprika, sumac, or Za’atar for serving
Instructions
Preparation Steps
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more.
- Add the olive oil, minced garlic, cumin, and ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, then scrape and process for another 30 seconds.
- Drain the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and add the remaining chickpeas. Process until thick and relatively smooth, about 1 to 2 minutes.
- Slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.
- Taste and adjust as needed with more salt or lemon. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.
Notes
Store hummus in an airtight container and refrigerate for up to one week. Freeze for up to one month. For a creamier texture, use aquafaba instead of water.
Nutrition
Serving: 1cupCalories: 155kcalCarbohydrates: 11.8gProtein: 4.5gFat: 11gSaturated Fat: 1.5gSodium: 278.3mgFiber: 2.9gSugar: 1.8g
Tried this recipe?Let us know how it was!