Description
A silky, tangy spread made from chickpeas, tahini, lemon, garlic, and olive oil, perfect for snacks, picnics, and mezze plates.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini (sesame paste)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 garlic clove, minced
- Salt, to taste (start with 1/2 teaspoon)
- Water or chickpea liquid (aquafaba), as needed for consistency
Instructions
- Drain and rinse the chickpeas.
- If using canned, peel a few chickpeas (optional).
- Combine chickpeas, tahini, lemon juice, garlic, and salt in a food processor.
- Pulse a few times to start breaking down the mixture.
- Drizzle in the olive oil while the processor is running.
- Add water or aquafaba, one tablespoon at a time, until desired creaminess is reached.
- Blend on high for 1–2 minutes until silky.
- Taste and adjust flavor with more lemon, salt, or cumin.
- Transfer to a bowl, drizzle with olive oil, and garnish as desired.
Notes
For ultra-creamy hummus, consider peeling the chickpeas. Aquafaba for silkiness can replace water.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean