Description
A quick and healthy hummus recipe that’s creamy, lemony, and perfect for dips or sandwiches.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (reserve a tablespoon of the liquid if desired)
- 4 tablespoons tahini
- 1 clove garlic, minced or smashed
- 1/2 teaspoon ground cumin
- 1/2–1 teaspoon salt, or to taste
- 3 tablespoons fresh lemon juice (about 1 medium lemon)
- 4–6 tablespoons ice-cold water
- Sprinkle of paprika or sumac, for garnish
- Chopped fresh parsley, cilantro, or dill, for garnish
- Drizzle of olive oil, for serving
Instructions
- Add tahini and lemon juice to the bowl of a food processor. Pulse to combine.
- Scrape down the sides to create a creamy emulsified base.
- Add garlic, cumin, and salt to the processor. Pulse briefly to mix.
- Add half the drained chickpeas. Pulse until they begin to break down.
- Add the rest of the chickpeas and 4 tablespoons of ice-cold water. Puree for 4–5 minutes, stopping to scrape the bowl as needed.
- Check the texture and if it’s thick or grainy, add 1–2 more tablespoons of ice-cold water and blend until smooth.
- Taste and adjust: add more salt, lemon, or garlic as desired. Pulse to incorporate.
- Transfer hummus to a serving bowl. Drizzle with olive oil, sprinkle paprika or sumac, and scatter herbs and pine nuts if using.
Notes
For an ultra-smooth texture, peel chickpeas by pinching them. Adjust the seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean