Homemade Hummus
Ultra-creamy hummus made in 10 minutes with chickpeas, tahini, lemon, garlic, and olive oil. Silky, bright, and perfect for dipping, spreading, or meal prep.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine salt, or to taste
- 2 to 3 tablespoons cold water, as needed
- paprika or sumac, for garnish (optional)
- fresh parsley, chopped (optional)
Instructions
- In a food processor, combine tahini and lemon juice. Process for 1 minute until pale and creamy.
- Scrape down the sides. Add garlic, olive oil, cumin, and salt; blend until well combined.
- Add half of the chickpeas and process 1 minute. Scrape the bowl, add remaining chickpeas, and blend 1–2 minutes more until mostly smooth.
- With the processor running, slowly drizzle in 2 to 3 tablespoons cold water until the hummus becomes silky and creamy.
- Taste and adjust lemon and salt as desired. Spoon into a bowl, swirl the top, drizzle with olive oil, and garnish with paprika or parsley if using.
Nutrition
Serving: 1servingsCalories: 160kcalCarbohydrates: 13gProtein: 5gFat: 10gSaturated Fat: 1.5gSodium: 190mgFiber: 3gSugar: 1g
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