Description
This easy and smooth hummus recipe yields a creamy, flavorful dip made with chickpeas, tahini, lemon juice, garlic, and olive oil. It’s perfect as a snack, appetizer, or spread for wraps and sandwiches.
Ingredients
- 1 (15-ounce) can chickpeas or 1½ cups cooked chickpeas
- ¼ cup fresh lemon juice (1 large lemon)
- ¼ cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash of ground paprika, for serving (optional)
Instructions
- In a food processor, combine tahini and lemon juice. Process for 1 minute until creamy and whipped.
- Add minced garlic, olive oil, cumin, and a pinch of salt. Process for 30 seconds, scrape sides, and process another 30 seconds.
- Add half of the chickpeas to the processor and blend for 1 minute. Scrape sides, then add remaining chickpeas and blend until thick and smooth (1 to 2 minutes).
- With the processor running, slowly add 2 to 3 tablespoons of water until desired creamy consistency is reached.
- Taste and adjust with more salt, lemon juice, or garlic as needed.
- Serve drizzled with olive oil and a dash of paprika, if desired.
Notes
- For ultra-smooth hummus, peel the chickpeas by gently rubbing them in a towel and removing skins before blending.
- Homemade or canned chickpeas both work, but cooking chickpeas from scratch gives better flavor and texture.
- Hummus keeps well in the refrigerator for up to 1 week.
- Use as a dip, sandwich spread, or salad topping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blended
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 0g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
