Ingredients
1 (15oz) can chickpeas, drained, or 1 ½ cups cooked chickpeas
1/4 cup fresh lemon juice (from 1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons cold water or aquafaba
Dash of ground paprika, sumac, or Za’atar for serving
Instructions
1-Drain and rinse the chickpeas thoroughly.
2-In a food processor, combine tahini and lemon juice, then process for 1 minute and scrape the sides.
3-Add olive oil, garlic, cumin, and salt, blending until smooth.
4-Process half the chickpeas first, then add the rest until thick and smooth.
5-Slowly add 2 to 3 tablespoons of cold water or aquafaba for creaminess.
6-Taste and adjust seasoning as needed, then serve with garnishes.
7-Store in an airtight container for up to one week in the fridge.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧆 Use home-cooked chickpeas for slightly better flavor but canned chickpeas are convenient.
🍋 Fresh lemon juice provides the best taste compared to bottled.
🌿 Try aquafaba instead of water for an extra light and fluffy hummus texture.
- Prep Time: 10 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 155
- Sugar: 1.8 g
- Sodium: 278.3 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Carbohydrates: 11.8 g
- Fiber: 2.9 g
- Protein: 4.5 g
- Cholesterol: 0 mg