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Easy Hummus

Prep Time5 mins
Cook Time20 mins
Calories: 979kcal


  • 15 oz can of cooked chickpeas drained and rinsed
  • 1/3 cup tahini
  • 1.5 tsp lemon zest
  • 2 garlic cloves grated use a microplane if possible
  • 1/2 tsp ground cumin or more to taste
  • 4 tbsp extra virgin olive oil divided
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp cold water or more to taste
  • paprika to taste for garnish
  • chopped parsley to taste for garnish
  • olive oil to taste for garnish


  • Open can of chickpeas, drain and rinse. Place chickpeas in a pot of water, boil for 20 minutes. Drain again. (If you see the shells of the chickpeas starting to come off, you do not need to worry about it. Just keep them with the chickpeas)
  • Next, place tahini, lemon juice, lemon zest, garlic, salt, pepper, and 3 tbsp of olive oil in a food processor or blender. Blend.
  • Add water slowly until the mixture starts to resemble a smooth hummus. Be sure not to add too much water so that it looks watery.
  • Add chickpeas into the food processor or blender along with the cumin. Blend.
  • Add more water to get the hummus looking smooth and creamy. Add another tablespoon of olive oil to help with the creaminess. Blend. Taste and add more salt, pepper, garlic, lemon as you see fit. Hummus is all about personal preference so make it your own!
  • Once you have achieved the hummus taste and consistency you are looking for, transfer hummus to a bowl. Using a small spoon, draw a shallow spiral shape into the hummus. Drizzle olive oil into the crevices. Gently shake the paprika to give the hummus a good dusting. Add chopped parsley to finish it.


Serving: 0.5cup | Calories: 979kcal | Carbohydrates: 19g | Protein: 14g | Fat: 99g | Saturated Fat: 14g | Sodium: 4682mg | Potassium: 367mg | Fiber: 5g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 5mg