Prep Time 10 min
Cook Time 10 min
Learn how to make the best easy homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. It’s nutty and tangy, thanks to the tahini, with fresh lemon and mellow garlic.
1 (400g) can chickpeas, or about 2 cups drained, cooked chickpeas
1.5 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons freshly squeezed lemon juice (from 1/2 lemon), plus more as needed
1 small clove garlic, coarsely chopped
1 teaspoon unrefined sea salt
1/2 teaspoon freshly ground black pepper
Dash ground paprika, for serving
Drain and rinse the chickpeas. Reserve a few whole chick peas for serving.
Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor and blend to a creamy purée.
Add more lemon juice, garlic, or salt to taste.
Serve hummus with a drizzle of olive oil and dash of paprika. Scatter with the reserved chickpeas or olives for garnishing.
Serving options: sliced pita flat bread, rice crackers, or raw vegetables such as cucumber, celery, capsicum, tomatoes.
Drizzle of extra virgin olive oil.
Sprinkle of ground cumin or ground sumac or paprika, which is basically flavourless but offers a splash of colour.
Sesame seeds or seeded spice blend, such as dukkah.
Chopped fresh parsley.
Chopped fresh coriander.
Hummus contains chickpeas, olive oil and sesame seeds (tahini), which are proven to have anti-inflammatory properties.
Hummus is a excellent source of fibre, which can help keep you regular.
Hummus has a low glycemic index, which means it slowly releases sugar into the bloodstream and helps stabilising your blood sugar levels.
Hummus contains chickpeas that are naturally lower in fat and calories, which makes it an excellent dip for snacks!