Easy Hummus

This hummus is creamy and light, a little nutty and tangy, and bright with notes of lemon and mellow garlic. A wedge of warm pita bread is the perfect vehicle for scooping. This recipe is easy to make—no overnight soak is required.

Photo by Polina Tankilevitch

Prep TIME: 5 minutes
COOK TIME: 0 MINUTES
TOTAL TIME: 5 MINUTES
YIELD: 2 CUPS (8 SERVINGS)
CATEGORY: DIP
METHOD: FOOD PROCESSOR
CUISINE: ISRAELI

Ingredients

  • 320 g (11,2 oz) canned chickpeas, rinsed and drained
  • 1 tablespoon tahini
  • ¼ cup lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons salt
  • 2 to 4 tablespoons water, more as needed
  • 1 medium-to-large clove of garlic, roughly chopped

Instructions

  • Blend all the ingredients except water.
  • Add water slowly until the chickpeas are thoroughly blended and you reach the desired consistency.

Notes

  • Add any of the following garnishes: drizzle of olive oil, sprinkle of smoked paprika, grounded black pepper, chili powder, or chopped fresh parsley.
Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below.

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