Description
This classic hummus recipe is a creamy and flavorful Middle Eastern dip made with chickpeas, tahini, lemon juice, and garlic. It’s quick to prepare, vegan, gluten-free, and perfect as an appetizer or snack served with pita, veggies, or as a spread.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons cold water
For Garnish (Optional)
- Paprika
- Extra olive oil
Instructions
- Blend Tahini and Lemon Juice: In a food processor, combine the tahini and fresh lemon juice. Process for about 1 minute until the mixture is smooth and creamy, which helps to develop a rich base flavor.
- Add Seasonings: Add the minced garlic, ground cumin, and salt to the tahini and lemon mixture. Blend until all ingredients are well incorporated.
- Incorporate Chickpeas: Add the drained and rinsed chickpeas to the food processor. Process for 1 to 2 minutes, pausing occasionally to scrape down the sides of the bowl, until the hummus is thick and smooth.
- Adjust Consistency: While the processor is running, slowly add 2 to 3 tablespoons of cold water. Continue blending until you reach your desired creamy consistency.
- Season to Taste: Taste the hummus and adjust the salt or lemon juice to suit your preference.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with extra olive oil and sprinkle with paprika if desired. Serve immediately with pita bread, fresh vegetables, or use as a spread.
Notes
- Peeling the chickpeas before blending can create an extra smooth texture.
- For a flavored twist, add roasted red peppers, sun-dried tomatoes, or fresh herbs to the blend.
- Hummus can be cooled and stored in an airtight container in the refrigerator for up to a week.
