Don't waste your money buying hummus when you can make it at home in minutes! Fast, easy, foolproof, and way better than store-bought!!
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Dips & Condiments
Cuisine: Middle Eastern
Keyword: best hummus, hummus uses, simple hummus recipe, vegan hummus
Servings: 6
Calories: 324kcal
Author: Averie Sunshine
Ingredients
heaping 1/4 cup tahinisesame seed paste
3 to 4tablespoonslemon juice
1large clove garlicpeeled and minced (or 2 smaller cloves)
2 to 3tablespoonsolive oilplus more for serving
¾teaspooncumin
½teaspoonpaprika or smoked paprikaplus more for serving
salt and black pepperto taste
pinchcayenne pepperoptional and to taste
one 15-ounce can garbanzo beansi.e. chickpeas; I use no-salt-added beans, rinsed and drained over a bowl with liquid reserved
about 2 to 4 tablespoons reserved bean liquidadded to taste for consistency
serve with crackerspita chips, pita bread, chips, bell peppers, cucumbers, mushrooms, carrots, or your favorite dippers
Instructions
To the canister of a food processor fitted with the S-blade or to the canister of a blender, add the tahini, lemon juice, and blend on high-power for about 90 seconds until smooth and fluffy.
Add the garlic and process for about 1 minute.
Add 2 to 3 tablespoons of olive oil, the cumin, paprika, salt and pepper to taste, and optional cayenne (doesn’t make hummus spicy, makes it not taste bland).
Add the garbanzo beans and process only as long as necessary until desired texture is achieved. I prefer a small amount of texture retained so I process for less than 1 minute.
As necessary for desired consistency, drizzle in the reserved bean liquid.
Stop to taste hummus and make any tweaks necessary, to taste.
Place hummus in a serving bowl, drizzle with olive oil and sprinkle with paprika, to taste.
Serve immediately with your favorite dippers or chill covered for about an hour before serving.
Notes
Note: For the entire recipe, I keep my food processor running on high power and add ingredients through the feed chute. I don’t stop to scrape down the sides of the canister but if you feel you should stop to scrape down, do so.Storage: Hummus will keep airtight for up to 4 days in the fridge. Recipe doubles and triples easily.