Easy Homemade Hummus Recipe
Creamy, smooth, and made in minutes, this easy homemade hummus is blended with tahini and lemon juice, then seasoned with cumin, paprika, and garlic. Perfect for scooping with crackers or veggies!
Equipment
- 1 Food Processor
Ingredients
- 1 can (15 ounces) chickpeas
- 3 tablespoons Lemon juice or lime juice
- ⅓ cups Tahini (stir well before using)
- 1 garlic clove - minced
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- ½ teaspoon Paprika
- ½ teaspoon Salt
- 3 tablespoons Aquafaba (the liquid in the can the chickpeas came in) or water
Instructions
- In the bowl of a food processor, add tahini and lemon or lime juice. Mix for 1 minute, scrape the sides of the bowl and mix again until smooth and creamy.
- Add the olive oil, garlic, cumin, salt and paprika and mix together until well blended.
- Drain the chickpeas, saving 3 tablespoons of aquafaba (the liquid the canned chickpeas came in.) Add the chickpeas to the food processor and pulse until smooth. It will be a very thick mixture.
- Slowly add the aquafaba or water to thin out the hummus and make it smoother. You might need more liquid depending on your preferred hummus texture. Taste and adjust with salt and spices if needed. Serve with a drizzle of oil over the top. Enjoy!
Notes
Store hummus in an airtight container in the fridge for up to 4–5 days. For best texture, smooth the top and add a thin drizzle of olive oil on top. Let it sit at room temperature for 10–15 minutes before serving.
Nutrition
Calories: 142kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 307mgPotassium: 139mgFiber: 3gSugar: 0.1gVitamin A: 81IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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