Easy Classic Hummus
This hummus is deliciously silky smooth and it's easy to put together with just a few ingredients. It's a great alternative to traditional dips and spreads because it's packed with protein and fiber. Flavorful and super versatile, use it as an appetizer or snack with veggies, pita, or crackers or as a spread in sandwiches & wraps, or in salads and grain bowls.
Equipment
- 1 Food Processor or Blender
Ingredients
- 1 15 ounce can chickpeas
- 4 tablespoons tahini paste
- ¼ cup lemon juice (1 lemon)
- 2 tablespoons extra virgin olive oil
- 4 to 6 tablespoons water (or 3 tablespoons water plus 2 ice cubes)
- ½ teaspoon salt (plus more to taste)
Instructions
- Place peeled chickpeas in a pot and cover with 2 inches of water, add ½ teaspoon of baking powder. Bring to a boil then reduce to simmer and cook for 20 minutes. until soft.
- Place tahini, lemon juice, olive oil and salt in a high-powered food processor or blender and blend 1 to 2 minutes until a creamy paste forms.
- Add chickpeas and more salt to taste to the food processor and blend until smooth. About 2 minutes.
- Continue to blend and thin out the paste with aquafaba or cold water to desired consistency. 4 to 6 tablespoons. You may also add 2 or 3 ice cubes to replace some aquafaba or cold water. Blending in ice cubes gives the hummus an extra fluffy texture.
- Taste and add more salt, lemon juice and/or liquid until it suits your preferred tastes! To garnish, drizzle with a heavy pour of good-quality extra virgin olive oil, sprinkle with paprika, cumin, sumac, roasted garlic or Aleppo pepper flakes.
Notes
Storage: Hummus will be safe to eat left our at room temperature for 3 to 4 hours.
Refrigerate hummus in an airtight container for up to one week.
Freeze hummus, place in a container and cover the surface in a thin layer of olive oil. Thaw in the refrigerator for 24 hour then stir vigorously at room temperature before serving. Add water or extra virgin olive oil to thin it if necessary.
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