Ingredients
- 1 (15-ounce) can chickpeas, drained, or 1½ cups cooked chickpeas
- ¼ cup fresh lemon juice
- ¼ cup tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons cold water or aquafaba
- Paprika, sumac, or za’atar for serving
Instructions
- In a food processor, combine tahini and lemon juice. Process for about 1 minute until thick and creamy.
- Add olive oil, garlic, cumin, and salt. Process until smooth and well blended, scraping down sides as needed.
- Add half the chickpeas and process for about 1 minute. Add remaining chickpeas and blend until thick and mostly smooth.
- With the processor running, slowly add cold water or aquafaba, 1 tablespoon at a time, until the hummus is light, fluffy, and creamy.
- Taste and adjust with more salt or lemon juice if needed.
- Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika, sumac, or za’atar before serving.
Notes
- Use aquafaba instead of water for a fluffier texture.
- Customize with roasted red peppers, beets, or pumpkin purée for different flavors.
- Roasted garlic can be used instead of raw garlic for a milder flavor.
- Store in an airtight container in the fridge for up to a week, or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
