Description
A creamy, delicious hummus recipe made without tahini, perfect for those with sesame allergies or as a budget-friendly dip.
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil (plus extra for serving)
- 2 tablespoons lemon juice (about 1 lemon)
- 1 garlic clove, minced (or 1/2 teaspoon garlic paste)
- Salt to taste (start with 1/2 teaspoon)
- Water, as needed, 1–4 tablespoons to adjust consistency
- Paprika or smoked paprika for garnish (optional)
- Fresh parsley or za’atar for garnish (optional)
Instructions
- Drain and rinse the chickpeas well. Shake off excess water. Pinch off some chickpea skins for ultra-smooth hummus if desired.
- Combine chickpeas, olive oil, lemon juice, minced garlic, and salt in a food processor. Secure the lid.
- Pulse a few times to break the chickpeas down, then run the processor continuously. Add water one tablespoon at a time until you reach the desired consistency.
- Stop and scrape down the bowl with a spatula as needed to ensure even blending. Blend again for 20–30 seconds.
- Taste and adjust with more lemon, salt, or garlic as needed. For silkier texture, add another tablespoon of oil or aquafaba and blend.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika or chopped parsley on top.
- Serve immediately or chill briefly to meld flavors.
Notes
For creamier texture, consider adding 1 tablespoon of Greek yogurt (for non-vegan) or sunflower seed butter (for vegan). Can be enjoyed with pita, vegetables, or as a sandwich spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern