Description
This creamy and tangy homemade hummus is a quick, budget-friendly dip that elevates snacks and parties with its big flavor.
Ingredients
- 1 can chickpeas (15 oz) — drained and rinsed
- 1/4 cup tahini — well-stirred before measuring
- 2 tablespoons garlic, minced
- 2 tablespoons lemon juice (fresh is best)
- 2 tablespoons extra virgin olive oil, plus more for serving
- Salt to taste
- Water as needed (or reserved chickpea liquid/aquafaba)
Instructions
- Drain and rinse the canned chickpeas. Reserve 1–2 tablespoons of the liquid (aquafaba) if you like.
- Combine tahini, lemon juice, and minced garlic in a food processor. Pulse for 30–45 seconds until glossy.
- Add half the chickpeas and 1 tablespoon of olive oil. Process until roughly chopped.
- Add the remaining chickpeas and blend until mostly smooth, scraping down the sides as needed.
- With the motor running, add water or reserved aquafaba a tablespoon at a time until you reach your preferred consistency.
- Taste and season with salt, adding more lemon juice for brightness if desired. Blend briefly to incorporate.
- Transfer to a bowl, drizzle with olive oil, and top with options like paprika, za’atar, or pine nuts. Serve with warm pita or crunchy vegetables.
Notes
For a smoother texture, remove chickpea skins or use high-quality tahini. Adjust garlic level as necessary for personal preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern