Delicious Easy Hummus



The friction from your blender or food processor will warm up the hummus, so I suggest refrigerating for an hour before serving, but its certainly edible right away. Serve with dipping vegetables, chips, pretzels, or toasted pita bread wedges…

Using this base recipe you can get creative with additional flavors. Try adding one of the following for a twist: avocado, artichoke, sun dried tomato, grated Parmesan cheese, roasted red peppers, chipotle peppers, or try replacing the lemon juice for lime juice.

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  • 15 ounces chickpeas (garbanzo beans)
  • 1/3 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic (crushed)
  • 1 teaspoon kosher salt
  • 1 dash ground cumin
  • 1 dash ground paprika (for garnish, optional)
  • tahini
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    1. Strain the chickpeas from it's water, setting both aside.
    2. In a blender or food processor, combine tahini, lemon juice, olive oil, and garlic. Blend until creamy.
    3. Add chickpeas, salt, and cumin to the food processor. Blend for about a minute, then taste test it. If its dry, add a tablespoon of the chickpea liquid and blend for another 30 seconds.
    4. Repeat by tasting, adding a tablespoon of liquid, and blending again until the desired consistency is achieved. Some prefer theirs more wet or more dry. Smoothness is achieved by blending for several minutes and providing adequate water.
    5. When serving, sprinkle paprika over the top for garnish.