Easy Hummus Recipe

close up photo of hummus in a white low bowl garnished with spices, chickpeas, and freshly chopped parsley.

Our easy hummus recipe is perfect for dipping with pita bread, vegetables, using as a spread and so much more. Creamy and flavorful, excellent for meal prep too!

Course Appetizer

Cuisine Middle Eastern

Keyword homemade hummus, hummus

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 108kcal

Author Courtney

Ingredients

1 15-ounce can chickpeas reserve liquid
1 lemon juiced
¼ cup tahini
2 garlic cloves peeled
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
aquafaba the liquid from the can of beans, adjust to desired texture
salt to taste

Instructions

Begin by preparing the chickpeas. If using a can, drain the beans and rinse them under cold water. Reserve the aquafaba for later use.
In the bowl of a food processor, add the drained chickpeas, lemon juice, tahini, minced garlic, extra virgin olive oil, and ground cumin. Blend together until the mixture starts to become smooth.
As the food processor is running, gradually add the reserved aquafaba, tablespoon by tablespoon, until the hummus reaches the desired consistency. We like a smooth and creamy texture.
Give the hummus a taste and adjust the seasoning as needed.
Add the finished hummus to a low bowl and create a swirl using the back of a spoon. Top with some extra chickpeas, a drizzle of olive oil, and then add a sprinkle of cumin or sumac.

Notes

To keep it oil free you can substitute the oil with more aquafaba.
Hummus can be stored in an airtight container in the refrigerator for 4-5 days.

Nutrition