5 from 39 votes
Hummus Recipe
This Hummus Recipe combines canned chickpeas with tahini, lemon juice, garlic, cumin, and olive oil to create a smooth and fluffy dip. Aquafaba (chickpea liquid) is used to adjust consistency, producing a creamy texture perfect for spreading or dipping. The hummus is finished with paprika and extra olive oil upon serving.
Prep Time
10 mins
Total Time
10 mins
Servings:
6
Course:
Appetizer
Cuisine:
Mediterranean
Ingredients
- 1 chickpeas drained liquid reserved, aka garbanzo beans; 15 oz can
- 2 - 4 Tbsp chickpea liquid liquid from can of chickpeas (aquafaba
- 3 Tbsp tahini
- 2 1/2 Tbsp lemon juice fresh
- 2 Tbsp extra virgin olive oil plus more for serving if desired
- 1 garlic medium clove
- 1/4 tsp cumin ground
- salt to taste
- paprika for serving
Instructions
- Add chickpeas, 2 Tbsp liquid from chickpea can, tahini, lemon juice, olive oil, garlic and cumin to a food processor.
- Season with salt to taste (I usually use 1/2 tsp), then process for 5 minutes until smooth and fluffy, while adding additional reserved liquid to thin as needed (note that it will thicken once chilled).
- If desired, plate then swirl in center and add more olive oil, sprinkle with paprika.
- Store in refrigerator in an airtight container up to 1 week.
Cup of Yum
Notes
- Check tahini freshness as rancid tahini can spoil the flavor; fresh tahini is essential for good hummus taste.
- Adjust garlic and tahini quantities to taste for stronger or milder flavors.
- Store hummus in an airtight container in the refrigerator for up to one week.