Whether feeding a crowd or just looking for an afternoon snack, hummus is one of the most versatile foods around! It can be used as a dip for veggies, smeared on a warm piece of pita bread, and used as a spread for sandwiches. It’s also easy to double (or triple) the recipe if you are entertaining.
Hummus also makes for a healthy, filling snack as chickpeas (also known as garbanzo beans) are chocked full of fiber and protein. Hummus also has healthy fats, thanks to the extra virgin olive oil, and also packs iron, magnesium, and potassium. Here is a quick and easy recipe for homemade hummus!
Easy Hummus Recipe
Ingredients
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1 15-oz. Can of Chickpeas (rinsed and drained)
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1-2 Tbsp. Water
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¼ Cup Fresh Lemon Juice, about 1 lemon (or more to taste)
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½ Cup Tahini Paste
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2 Garlic Cloves, smashed
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2 Tbsp. Extra Virgin Olive Oil (plus 1 tbsp. for topping)
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½ Tsp. Salt (or more to taste)
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¼ Tsp. Ground Cumin
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½ Tsp. Paprika
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Fresh parsley (for garnish)
Directions
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Drain and rinse chickpeas. Simmer in an inch or less of water for 10-15 minutes to soften (warm chickpeas blend better).
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Drain chickpeas well in a fine mesh strainer.
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In a food processor, combine tahini, garlic, salt, cumin, and lemon juice. Blend until smooth, about 1 minute. Pulse an extra 30 seconds (or more) for creamier texture.
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Add 2 Tbsp. olive oil to the tahini mixture, blend for 30 seconds.
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Add chickpeas to the processor. Start with half, blend for 30 seconds, add last half and blend for 1-2 minutes, scraping sides of bowl as needed. If mixture is too thick, add 1-2 Tbsp. of water.
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Taste the mixture and add more lemon juice and/or salt, if needed.
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Scrape mixture into a shallow bowl, top with a swirl of 1 Tbsp. of extra virgin olive oil. Top with extra salt and/or lemon juice, if desired. Garnish with fresh parsley.
Recipe Note
Searching for tahini paste? Try looking in the Middle Eastern or Mediterranean food aisles of the grocery store, or sometimes it can be found near the peanut butter.
Peeling the skins from the chickpeas is optional, and it’s up for debate whether it’s necessary. If you choose to, after draining and rinsing the chickpeas, rub them together with a damp paper towel to loosen and remove the skins. You can also save a few whole chickpeas for garnish.