Description
A creamy and delicious chickpea hummus made with tahini, lemon juice, and garlic.
Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 2 to 3 tablespoons cold water
- Optional: paprika, chopped fresh parsley, additional olive oil for garnish
Instructions
- Add the tahini and lemon juice to a food processor. Blend for 1 minute, scrape down the sides, and blend again for 30 seconds until creamy.
- Add the garlic, olive oil, cumin, and salt. Blend for another 30 seconds, scrape, and blend again.
- Add half of the chickpeas and blend for 1 minute. Scrape the sides and add the remaining chickpeas. Blend until smooth, about 1–2 minutes.
- Slowly add 2–3 tablespoons of cold water while blending to achieve your desired consistency.
- Taste and adjust salt, lemon juice, or cumin as needed. Blend again if necessary.
- Spoon into a bowl, swirl the top, and garnish with olive oil, paprika, and fresh parsley. Serve with pita or veggies.
Notes
- This hummus can be stored in the refrigerator for up to a week.
- For a spicier version, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 0
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0