10-15 Minutes | Easy | SERVES 6
Nutrition per serving:
70g Cals, 2g Protein, 55g Carbs, 5g Fat, 0g Sugar
Ingredients:
- 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
- Salt to taste
- 2 to 3 tablespoons cold water or aquafaba (chickpea liquid)
- Dash of ground paprika, sumac, or Za’atar for serving
Instructions:
Blend Tahini and Lemon Juice
In a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps ‘whip’ or ‘cream’ the tahini, making the hummus smooth and creamy.
Add Base Ingredients
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
Add Chickpeas
Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, 1 to 2 minutes.
Adjust Consistency
With the food processor running, add 2 to 3 tablespoons of water or aquafaba until the hummus is smooth and creamy.
Serve
Transfer the hummus to a serving bowl, drizzle with additional olive oil, and sprinkle with paprika, sumac, or Za’atar.
Enjoy your homemade hummus with pita bread, fresh veggies, or as a spread in sandwiches!
