Ingredients
- 1 15-ounce can chickpeas (or 1 ½ cups cooked chickpeas)
- 1 large lemon, juiced
- 1 clove garlic
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ⅓ cup tahini
- 2 tablespoons olive oil (plus more for drizzling)
- 2–3 tablespoons water
- Paprika or chopped fresh parsley, for garnish
Instructions
- Rinse and drain chickpeas. Peel off loose skins for extra smooth texture. Juice the lemon and mince the garlic.
- In a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, cumin, and olive oil. Blend for 1–2 minutes, scraping down the sides as needed.
- Slowly add water, one tablespoon at a time, and blend until the hummus is creamy and smooth.
- Transfer to a serving bowl. Drizzle with olive oil and garnish with paprika or chopped parsley.
Notes
- Peeling chickpeas helps achieve a smoother texture.
- Add more water if needed for a looser consistency.
- Customize with add-ins like roasted peppers, herbs, or beets.
- Serve chilled or at room temperature.
- Store in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: about 1/4 cup
- Calories: 183
- Sugar: 1g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
