Description
This creamy, zesty Hummus Recipe transforms simple pantry staples into a silky-smooth, flavorful Middle Eastern dip perfect for snacking or entertaining.
Ingredients
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1/3 cup tahini
- 2 to 3 tablespoons lemon juice
- 1 to 2 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 to 4 tablespoons water or aquafaba
- 1/2 teaspoon ground cumin (optional)
Instructions
- Drain and rinse canned chickpeas. Optionally peel for extra smooth texture. If using cooked chickpeas, reserve some cooking liquid.
- In a food processor, blend tahini, lemon juice, and garlic for about 1 minute until smooth and aerated.
- Add chickpeas, salt, olive oil, and cumin (if using). Blend until thick and creamy, scraping down sides as needed.
- With processor running, slowly drizzle in water or aquafaba one tablespoon at a time until desired consistency is reached. Taste and adjust lemon or salt.
- Transfer to a bowl, cover, and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Top with olive oil, smoked paprika, parsley, pine nuts, or roasted chickpeas for garnish.
- Serve with pita, veggie sticks, in wraps, grain bowls, or as a spread on toast.
- Spoon into mini cups for parties or swirl on a platter with toppings for presentation.
- Store in the fridge up to 5 days. Stir before serving if separated.
- Freeze in airtight containers for up to 3 months. Thaw in fridge and stir well before serving.
- Warm slightly if preferred, but do not overheat.
- Substitute tahini with olive oil or yogurt for a different flavor.
- Add roasted red pepper, herbs, or sun-dried tomatoes for flavored variations.
