Easy Hummus Recipe (So Creamy & Smooth!)
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Prep Time
5 mins
-
Total Time
5 mins
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Servings
8
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Calories
84 kcal
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Course
Appetizer
-
Cuisine
Middle Eastern
Easy Hummus Recipe (So Creamy & Smooth!)
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It's easy to make homemade hummus with canned chickpeas, tahini, lemon juice, garlic, and olive oil. It comes together in minutes for an extra creamy and smooth dip.
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Ingredients
- 1 ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 clove garlic, pressed or grated
- 2 tablespoon Tahini
- 2 tablespoons fresh lemon juice, from ½ lemon
- ¼ teaspoon kosher salt
- 2-3 pinches cayenne pepper
- ¼ cup extra virgin olive oil
- 2-3 tablespoons cold water
Instructions
- Add the drained chickpeas, roughly chopped garlic, tahini, lemon juice, kosher salt, and cayenne pepper to the food processor and blend 1-2 minutes, scrape the bowl with a spatula, and blend for another 1-2 minutes.
- While the processor is blending, drizzle the olive oil into the hummus mixture then add the cold water and blend for another minute or until perfectly creamy and smooth.
- Taste for seasoning and adjust as needed. Serve with an extra drizzle of olive oil, a pinch of spice, or chopped herbs with pita or vegetables on the side.
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
74mg
(3%)
Potassium
24mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
16IU
(0%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 74mg | 3% |
| Potassium | 24mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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