Quick & Easy Hummus Recipe
This Easy Hummus recipe is the best snack, dip, or spread! It’s made with just a few simple ingredients, incredibly flavorful, and comes together in a matter of minutes!
Servings: 12 ounces
Ingredients
- 1 15- ounce can chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1/2 lemon juiced
- 1 teaspoon fine sea salt more to taste
- 1 garlic clove
- 1/3 cup tahini
- 3 tablespoons cold water see note
- 2 tablespoon extra-virgin olive oil more for serving
- Optional: Drizzle of olive oil and a dash of paprika for serving
Instructions
- Cook the Chickpeas (Optional): Place the drained chickpeas in a medium pot and cover with plenty of water. Bring to a boil over high heat, then continue boiling for 20 minutes, or until the chickpeas are very soft and the skins begin to fall off. Drain and set aside.Note: This step is optional. You can skip it if you prefer.
- Make It! In a food processor, combine the chickpeas, lemon juice, garlic, tahini, ice water, and salt. While the machine is running, slowly pour in the olive oil. Continue blending for 2–3 minutes, or until very smooth.If the hummus isn’t becoming super creamy, add an additional tablespoon of ice water, adding more as needed. Process the mixture is smooth.
- Season: Taste and adjust with additional salt or lemon juice as desired.
- Serve: Transfer the hummus to a serving bowl. Use the back of a spoon to create swirls or wells on top. Garnish as desired (olive oil and paprika work well) and serve. Store leftover hummus in an air-tight container for 5 days.
Notes
- Add more water as needed until creamy! Go slow to avoid too water-y.
- Store leftover hummus in an air-tight container for 5 days.
- Garlic is always the best (in any recipe!), but don't overdo it! It's raw so the flavor will build. I like using one garlic clove. Start small! You can always add more, right?
- Boil Canned Chickpeas. If using canned chickpeas, give them a fast 20-minute boil in a pot of water! This will help soften them further and make the texture more consistent with that of hummus made with dried beans. You can ditch this step, I usually do, haha.
- Try peeling them. Let me start by saying, I do not think you need to do this! But, while this is a bit annoying, and in my opinion, not fully needed, it does make slightly creamier hummus.
- Garlic is always the best (in any recipe!), but don't overdo it! It's raw, so the flavor will build. I like using one garlic clove. Start small! You can always add more, right?
- Remove the garlic bite. I just throw everything into my food processor and blend, but if you blend the lemon, garlic, and salt first it can help mellow out the raw garlic bite.
- Use good-quality tahini! As with anything, quality matters, and that holds true with your tahini!
- Play with the flavor! Now that you have your base recipe, it’s easy and fun to season the hummus. I love following this base recipe, then experimenting with seasonings to create fun hummus flavors.