Easy Hummus

Say farewell to mediocre store-bought hummus—my hummus recipe guarantees a creamy, whipped, flavor-packed spread, ideal for scooping with pita or as a standout on any Middle Eastern table.

Servings: About 3 cups
Prep Time: 20 Minutes
Total Time: 20 Minutes

Ingredients

• 2 (15½ oz.) cans chickpeas
• ¼ cup freshly squeezed lemon juice, from 2 lemons
• ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
• 2 cloves garlic, roughly chopped
• Heaping ¼ teaspoon cumin
• ⅛ teaspoon cayenne pepper
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 tablespoon freshly chopped parsley, for serving (optional)
• Paprika, for serving (optional)

Directions

1. Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
2. In the bowl of a food processor fitted with a metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and adjust seasoning, if necessary.
3. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips, or crudités.

Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Serving Suggestions

• Serve with warm pita bread, pita chips, or an assortment of fresh vegetables like carrots, cucumber slices, and bell pepper strips.
• Spread on sandwiches or wraps for an extra layer of flavor.
• Use as a dip for grilled meats or kebabs.

Cooking Tips

• For an extra smooth texture, peel the chickpeas by gently rubbing them between your fingers to remove the skins before processing.
• Adjust the consistency by adding more reserved liquid or olive oil until you achieve your desired creaminess.
• Freshly squeezed lemon juice makes a big difference in flavor, so avoid bottled juice if possible.

Nutritional Benefits

• Chickpeas are a great source of protein, fiber, and essential vitamins and minerals.
• Tahini provides healthy fats and additional protein, along with a rich, nutty flavor.
• Olive oil is a heart-healthy fat that adds a smooth, luxurious texture to the hummus.

Dietary Information

• Vegan
• Gluten-free
• Dairy-free
• Nut-free

Storage Tips

• Store hummus in an airtight container in the refrigerator for up to 2 days.
• Bring to room temperature before serving for the best flavor and texture.

Why You’ll Love This Recipe

• This hummus is incredibly creamy and smooth, far superior to store-bought versions.
• It’s quick and easy to make with simple ingredients.
• Versatile and perfect for various dishes and occasions.
• It’s healthy, delicious, and satisfying.

Conclusion

This Best Easy Hummus Recipe is a must-try for anyone who loves creamy, flavorful spreads. With just a few simple ingredients and minimal effort, you can create a delicious hummus that will impress your family and friends. Enjoy it as a dip, spread, or accompaniment to your favorite meals. Happy dipping!

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Easy Hummus

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Course: Main Course

Ingredients Method

Ingredients

  

Ingredients

• 2 (15½ oz.) cans chickpeas
• ¼ cup freshly squeezed lemon juice, from 2 lemons
• ¼ cup sesame tahini, well stirred preferably Joyva Sesame Tahini
• 2 cloves garlic, roughly chopped
• Heaping ¼ teaspoon cumin
• ⅛ teaspoon cayenne pepper
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 tablespoon freshly chopped parsley, for serving optional
• Paprika, for serving optional

Method

 

Preparation

1. Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
2. In the bowl of a food processor fitted with a metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and adjust seasoning, if necessary.
3. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips, or crudités.

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