Best 10-Minute Chickpea Hummus
Equipment
- Dry Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Silicone Spatula
- 1.5 Quart Mixing Bowl
- Food Processor
- Can Opener
- Strainer
Ingredients
- 15 ounce canned chickpeas
- ¼ cup fresh lemon juice (1 lemon)
- ¼ cup tahini
- 1 clove garlic (optional)
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- ½ teaspoon ground cumin
- ½ teaspoon salt (plus more to taste)
- cold water
- paprika or sumac (optional)
Instructions
- Drain the can chickpeas into a strainer and rinse until the water runs clear.
- In the food processor, combine the tahini, garlic, and lemon juice and process for 1 minute. Use a spatula to scrape the sides and bottom of the bowl then process again for another 30 seconds until the mixture is slightly lighter in color and smooth.
- Add the olive oil, cumin, salt, and chickpeas. Process for 1 minute, scrape the sides and bottom of the bowl, and then process again for another 1 minute until well blended.
- Most likely the hummus will be too thick. To thin the hummus, start by adding 1-2 tablespoons of water and process for 20 seconds. Add more water (1 tablespoon at a time) until you reach the right consistency.
- Taste for salt and adjust as needed.
- Serve hummus by drizzling olive oil on top and sprinkling on a dash of paprika. Store in an airtight container for up to 1 week.
Notes
Recipe adapted from Cookie + Kate