This Easy Hummus is homemade and super easy to put together. It's creamy, rich, garlicky and super fresh, totally dip worthy!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
- 15.5 oz chickpeas (garbanzo beans) 1 can, reserve liquid
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 cup olive oil
- 1/4 cup lemon juice fresh
- 1/2 cup tahini paste *
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- 1 tbsp fresh parsley
Reserve the liquid from the chickpeas a you will need to add it to the hummus to thin it out if necessary.
In a food processor add all the ingredients except the liquid from the chickpeas and pulse until smooth. Add a tbsp of the chickpea liquid at a time until you achieve desired consistency.
Transfer hummus to a dish and drizzle olive oil over top it, then sprinkle with smoked paprika and fresh parsley.
This recipe is very easy to modify based on personal preferences.
Other than the chickpeas and tahini, feel free to add or subtract amounts of the ingredients to suit what you like.
* Tahini paste is a condiment made from toasted sesame seeds and oil. It's a staple in Middle Eastern and Mediterranean cooking.
Stored in an airtight container this hummus will keep for 4 - 7 days any longer than that and you run the risk of the garlic going off.
Store it in airtight containers, pour a thin layer of olive oil over the top of the hummus to preserve moisture, then freeze for up to 4 months. Allow it to thaw in the fridge overnight. No need to reheat this recipe, once it’s thawed stir it up and serve!
Calories: 345kcal | Carbohydrates: 26g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Sodium: 208mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 3mg