Description
A quick and easy recipe for homemade hummus, bright with lemon and customizable to your taste.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (reserve a few tablespoons of aquafaba if you like)
- 1/4 cup tahini
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced (or 1/2 teaspoon garlic paste)
- 1/2 teaspoon ground cumin
- Salt, to taste (start with 1/2 teaspoon)
- Water, as needed (or aquafaba from the can)
- Optional garnishes: paprika, chopped parsley, toasted pine nuts, za’atar, roasted red peppers
Instructions
- Prep the chickpeas. Drain and rinse the canned chickpeas well.
- Add base ingredients to a food processor. Place chickpeas, tahini, lemon juice, garlic, cumin, and 1/2 teaspoon salt into the bowl.
- Pulse to combine. Process for 30–60 seconds until the mixture begins to come together.
- Emulsify with liquid. Slowly pour in 2 tablespoons olive oil and 2–4 tablespoons water (or aquafaba) until the hummus loosens.
- Taste and adjust seasoning. Add more salt, lemon, or cumin to taste.
- Serve and finish. Spoon into a bowl, drizzle extra olive oil, and sprinkle with paprika, parsley, or toasted pine nuts.
Notes
For extra-smooth hummus, remove skins from chickpeas. Store in an airtight container in the fridge for up to 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean