Cuisine
Lebanese
Course
Appetizers
Total time
10 min
Servings
6 servings
Calories
165 kcal
Smooth, creamy hummus takes ten minutes in a food processor and tastes nothing like the tub from the store. Warm pita and a good drizzle of olive oil are all it needs.
Gather everything
Ingredients
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2-4 tablespoons ice water
- Olive oil and paprika, for serving
Cook step by step
Instructions
- Blend the base
In a food processor, blend tahini and lemon juice for 1 minute until creamy. - Add aromatics
Add garlic, cumin, and salt, and blend another 30 seconds. - Add chickpeas
Add the chickpeas and blend until smooth, drizzling in ice water 1 tablespoon at a time until the texture is light and creamy, 2-3 minutes. - Serve
Spread onto a plate, swirl the top, and finish with olive oil and a dusting of paprika. Serve with warm pita.
Store leftover hummus in the fridge for up to 5 days.
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