Hummus

★★★★★

Smooth, creamy classic hummus made with tahini, lemon, and chickpeas.

Prep: 20 minCook: 10 minTotal: 30 min6 servings

Ingredients

For the Hummus

  • 6 cloves (15 g) garlicroughly chopped
  • 4 Tbsp (60 ml) lemon juice1 lemon
  • 4 Tbsp (60 g) tahinior 1:1 peanut butter
  • 1 Tbsp (12 g) extra-virgin olive oil
  • 1 tsp cuminground
  • ½ tsp saltto taste
  • 240 g chickpeascooked
  • 4 Tbsp (60 ml) water

Garnish

optional

  • 1 Tbsp extra-virgin olive oil(optional)
  • ½ tsp sumac or paprikaground(optional)
  • 1 Tbsp parsleyfresh, chopped(optional)

Method

  1. Whip the tahini

    • In a food processor, combine the tahini and lemon juice.
    • Process for 1 minute, scrape the sides and bottom of the bowl, then process for 30 seconds more.
    • This extra time helps "whip" or "cream" the tahini, making the hummus smooth and creamy.

  2. Blend in the aromatics

    • Add the olive oil, garlic, cumin, and salt to the whipped tahini and lemon juice.
    • Process for 30 seconds, scrape the bowl, then process another 30 seconds or until well blended.

  3. Add the chickpeas

    • Drain and rinse the chickpeas.
    • Add half the chickpeas to the food processor and process for 1 minute.
    • Scrape the bowl, add the remaining chickpeas, and process until thick and quite smooth, 1 to 2 minutes.

  4. Adjust consistency

    • If the hummus is too thick or has tiny bits of chickpea, turn the food processor on and slowly add the water until you reach the perfect consistency.

  5. Finish and serve

    • Taste for salt and adjust as needed.
    • Serve with a drizzle of olive oil and a dash of paprika or sumac, and chopped parsley if using.
    • Store in an airtight container in the fridge for up to 1 week.

Notes

Recipe yields ≈1¾ cups (420 ml / 400g). Nutrition is calculated per 1/6 serving (60g / 3 Tbsp); recipe serves 6-8 depending on portion size.

Substitution: No tahini on hand? Swap in peanut butter 1:1.

Storage: Keep in an airtight container in the fridge for up to 1 week.

Adapted from Cookie and Kate and Inspired Taste.

Divide into
6
servings

Nutrition Facts

Makes 6 servings

Serving size: 1 of 6 servings

Calories

Per serving

148

Total recipe

888

Total Fat
8.8g53g
Total Carbs
12.2g73g
Dietary Fiber
4g24g
Protein
5.7g34g

Meal Type

snack