Printable Recipe
Hummus
A quick and easy, super creamy hummus made from canned chickpeas, tahini, lemon juice, garlic, cumin, and salt, blended until smooth and garnished with olive oil and spices.
Prep time
5 min
Cook time
10 min
Total time
15 min
Yield
8
Ingredients
9
Steps
4
Filed under: side dish, middle eastern, hummus, chickpeas, tahini, dip.
Source channel: Preppy Kitchen
Key ingredients
chickpeas ), smooth tahini, to 4 tablespoons fresh lemon juice ), garlic clove, ground cumin.
Ingredients
- 1 (15-ounce) can chickpeas ( rinsed and drained (or 1½ cups cooked chickpeas))
- ¼ cup smooth tahini
- 3 to 4 tablespoons fresh lemon juice ((2 lemons))
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 to 3 tablespoons ice water
- 1 tablespoon extra virgin olive oil
- Garnish: olive oil, paprika, sumac, or za’atar
Method
- In the bowl of a food processor, combine the chickpeas, tahini, 3 tablespoons of lemon juice, garlic clove, cumin, and salt. Puree until smooth.
- With the food processor running, slowly pour in 2 tablespoons of ice water. Continue processing, stopping occasionally to scrape down the bowl, until very smooth, about 5 minutes. (The hummus should be slightly warm to the touch.)
- Add the olive oil, and process until well combined. Taste the hummus and add additional lemon, salt, or cumin if desired. If the hummus is thicker than you prefer, add the additional water.
- Transfer the hummus to a serving bowl and use a spoon to make a swoopy swirl in the center. Top with olive and your seasoning of choice before serving. Hummus can be covered and refrigerated for up to 1 week, and is even better in flavor after a few hours in the fridge. Bring back to room temperature before serving.