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Hummus

A quick and creamy chickpea dip made with tahini, olive oil, lemon juice, and garlic.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Water as needed for consistency

Equipment

  • Food processor or high-speed blender
  • Measuring cups and spoons
  • Spatula
  • Serving bowl

Method
 

  1. Drain and rinse the chickpeas under cold water to remove excess sodium and canning liquid.
  2. Add chickpeas, tahini, olive oil, lemon juice, garlic, ground cumin, and salt to the food processor.
  3. Process until smooth and creamy, adding water a tablespoon at a time if the mixture is too thick.
  4. Taste and adjust seasoning by adding more salt or lemon juice as desired.
  5. Transfer hummus into a serving bowl, smoothing the top with a spatula.
  6. Drizzle with a little olive oil for extra richness.
  7. Garnish with paprika, chopped parsley, or toasted sesame seeds.
  8. Serve with pita bread, fresh vegetables, or crackers.

Notes

For ultra-smooth hummus, peel the chickpeas before blending. Store leftovers in an airtight container in the refrigerator for up to one week.