Hummus

This hummus recipe is simple and easy to make but results in a creamy and luscious hummus that’s better than any store-bought variety, and probably better than most found in restaurants. Few ingredients and a simple two-step method make for a quick snack!

My hummus recipe, similar to my falafel recipe, has been a labor of love over several years of experimenting, failing, testing, and improving. I’ve tried a variety of recipes, some with labor-intensive steps and re-hydration of dried chickpeas but I’ve ended up using canned chickpeas. Don’t hate before you try this recipe!

Hummus

David

This hummus recipe is simple and easy to make but results in a creamy and luscious hummus that’s better than any store-bought variety, and probably better than most found in restaurants. Few ingredients and a simple two-step method make for a quick snack!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 4

Calories 220 kcal

Ingredients

  

1x2x3x

• 3 tbsp tahini or peanut butter
• 3 tbsp lemon juice
• 1 clove garlic minced
• 1 can chickpeas drained, liquid reserved
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp salt more or less to taste
• 1/2 tsp paprika

Instructions

 

• Place the tahini or peanut butter, lemon juice, and garlic in a food processor.
  
• Pulse until combined then blend until smooth, about 1 minute. Scrape the sides and bottom half way through.
  
• Add the chickpeas, 2 tbsp reserved liquid, olive oil, cumin, and salt.
  
• Pulse until combined then blend until smooth again, about 1 minute. Scrape the sides and bottom half way through. Add more reserved liquid while blending if the hummus is too thick.
• Serve topped with some olive oil and paprika. Chips, pita, naan, veggie sticks are all great as dippers.
  

Nutrition

Calories: 220kcal

Keyword chick peas, hummus

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