Easy Hummus (Print Version)
# Ingredients:
01 -
1 (15oz) can chickpeas or 1 ½ cups (250g) cooked chickpeas.
02 -
1/4 cup (60ml) fresh lemon juice, 1 large lemon.
03 -
1/4 cup (60ml) well-stirred tahini.
04 -
1 small garlic clove, minced.
05 -
2 tablespoons (30ml) extra-virgin olive oil, plus more for serving.
06 -
1/2 teaspoon ground cumin.
07 -
Salt to taste.
08 -
2 to 3 tablespoons (45ml) cold water or aquafaba.
09 -
Dash of ground paprika, sumac, or Za’atar for serving.
# Instructions:
01 -
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 another 30 seconds until creamy.
02 -
Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon mixture. Process for another 30 seconds, scrape the bowl, and blend until well mixed.
03 -
Add half of the chickpeas to the food processor and blend for 1 minute. Scrape the bowl and add the remaining chickpeas, processing until thick, smooth, about 1-2 minutes.
04 -
If the hummus is too thick, slowly add 2 to 3 tablespoons of cold water or aquafaba while processing until the desired consistency is reached.
05 -
Taste and adjust seasoning as needed. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za'atar.
06 -
Store the hummus in an airtight container in the refrigerator for up to a week, or freeze with a layer of olive oil on top for up to a month.
# Notes:
01 -
For the creamiest hummus, use a food processor, and make sure to scrape the sides and bottom of the bowl often.
02 -
Aquafaba, the liquid from canned chickpeas, can replace water for a lighter texture.
03 -
For a garlicky twist, add more garlic or use roasted garlic.
04 -
Instead of tahini, you can use natural, unsweetened peanut butter or simply extra olive oil.