This better than store-bought Hummus is so easy to make and SO good. It's creamy, smooth, fresh, and so flavorful. Here's how you can make restaurant quality homemade hummus in minutes!
Servings: 6 servings
- 1 15-ounce can chickpeas/garbanzo beans drained and rinsed
- ¼ cup fresh lemon juice
- ¼ cup tahini
- 1 garlic clove roughly chopped
- 2 tbsp extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ tsp salt
- 2-3 tbsp water
- Paprika and drizzle of olive oil for serving
In a food processor or blender, combine the tahini, lemon juice, cumin and salt and process/blend for 1 minute. Scrape down sides of food processor/blender and process/blend for 30 more seconds.
Next, add in the chickpeas and process/blend for 1 minute. Drizzle in olive oil while it is processing/blending.
Scrape down sides and necessary and continue processing/blending for another minute or so, slowly adding water as needed until mixture is smooth and creamy.
Add more salt to taste if needed and serve with a drizzle of olive oil and dash of paprika.
- If you've made too much (is there such a thing?), you can use your hummus as a pasta dressing, in wraps, as a spread for sandwiches/burgers, on toast, with shawarma, and more! Put it on everything and anything.
- Feel free to adjust the amount of garlic you use for this. As it's raw, it does have a bite to it.
- I suggest using ice cold water if possible.
Serving: 0.5cup | Calories: 221kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 272mg | Fiber: 6g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg