Learn how to make hummus with this easy 7 ingredient hummus recipe! It's ready in less than 10 minutes and can be served as a dip or spread. Recipe includes a how to video!
115-oz can chickpeas or garbanzo beans, drained, aquafaba (liquid from can) reserved
3Tablespoonsextra virgin olive oilplus additional for garnish
3clovesgarliccoarsely chopped
¼heaping teaspoon saltplus additional to taste
¼teaspoonground cumin
Paprika for garnishoptional
Parsley for garnishoptional
Toasted pita chips for serving
Instructions
Combine tahini and lemon juice in a blender and blend for 2-3 minutes, until smooth and whipped.
3 Tablespoons tahini, 3 Tablespoons freshly squeezed lemon juice
Add drained chickpeas, olive oil, garlic, salt, and cumin and blend until smooth and creamy. If mixture is too thick, add reserved aquafaba or water a Tablespoon at a time until desired consistency is reached (if you won’t be serving the hummus until the next day, it’s a good idea to add at least a splash of the reserved aquafaba as it tends to thicken in the fridge).
1 15-oz can chickpeas or garbanzo beans, drained, aquafaba (liquid from can) reserved, 3 Tablespoons extra virgin olive oil, 3 cloves garlic, ¼ heaping teaspoon salt, ¼ teaspoon ground cumin
Taste-test and add additional salt if needed.
Cover and store in refrigerator until ready to serve or spread into serving dish and serve, garnished with additional olive oil, parsley, and paprika, if desired.
Paprika for garnish, Parsley for garnish, Toasted pita chips for serving
Video
Notes
Hummus may be served immediately, but it tastes even better after sitting for at least an hour as the flavors will continue to develop
Storing
After preparing, store in an airtight container in the refrigerator for up to a week.