Description
A creamy and flavorful classic hummus recipe made with chickpeas, tahini, lemon juice, garlic, and olive oil. Perfect as a dip, spread, or appetizer, this easy-to-make hummus is smooth, fluffy, and customizable with spices and olive oil.
Ingredients
Scale
Main Ingredients
- 1 (15 oz can) chickpeas / garbanzo beans, drained liquid reserved
- 2 – 4 Tbsp liquid from can of chickpeas
- 3 Tbsp tahini
- 2 1/2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil, plus more for serving if desired
- 1 medium garlic clove
- 1/4 tsp ground cumin
- Salt, to taste
- Paprika, for serving
Instructions
- Add Ingredients to Food Processor: Combine the chickpeas, 2 tablespoons of reserved chickpea liquid, tahini, lemon juice, olive oil, garlic, and ground cumin into a food processor.
- Season and Process: Add salt to taste (about 1/2 teaspoon typically), then process the mixture for 5 minutes until it becomes smooth and fluffy, adding additional reserved chickpea liquid as needed to reach desired consistency; note the hummus will thicken when chilled.
- Serve: Transfer the hummus to a serving plate, create a swirl in the center, drizzle with extra olive oil if desired, and sprinkle with paprika for garnish.
- Store: Store leftover hummus in an airtight container in the refrigerator for up to 1 week.
Notes
- Use aquafaba (chickpea liquid) to adjust the creaminess and texture of the hummus without adding water.
- For a smoother hummus, peel chickpeas before blending.
- Adjust garlic amount based on your taste preference.
- Add a pinch of cayenne or smoked paprika for a spicy twist.
- Serve with pita bread, fresh vegetables, or as a sandwich spread.
