Easy Hummus

Creamy, lemony hummus. The whole recipe makes about 1.5 cups, or roughly six 1/4-cup servings.

Original recipe from Inspired Taste.

Equipment

• Food processor (recommended) or high-powered blender
• Spatula
• Measuring cups and spoons

Ingredients

• Tahini — 60 ml (1/4 cup)
• Fresh lemon juice — 60 ml (1/4 cup; about 1 large lemon)
• Extra-virgin olive oil — 30 ml (2 tbsp), plus more for serving
• 1 small garlic clove, minced
• Ground cumin — 2.5 g (1/2 tsp)
• Salt — to taste (about 1/2 tsp)
• Chickpeas — 250 g (about 1.5 cups, or 1 drained 15-oz can)
• Cold water or aquafaba — 45 ml (3 tbsp)
• Paprika, sumac, or za’atar, for garnish

Method

1. Whip the tahini: Add the tahini and lemon juice to a food processor. Process for 1 minute, scrape down the sides, then process for another 30 seconds, until whipped and creamy.
2. Emulsify: Add the olive oil, garlic, cumin, and salt. Process for 1 minute, scraping the sides halfway through.
3. Blend the chickpeas: Drain the chickpeas. Add half to the processor and blend for 1 minute. Add the rest and blend for 1–2 minutes, until thick and mostly smooth.
4. Adjust the texture: With the processor running, slowly drizzle in the cold water or aquafaba. Blend until light, fluffy, and smooth, adding a little more liquid if needed.
5. Taste and adjust the salt or lemon. Transfer to a bowl, drizzle with olive oil, and garnish with paprika, sumac, or za’atar.

Nutrition

Vegan nutritionist comment

Hummus provides plant protein and healthy fats from sesame. Pair it with whole-grain pita or vegetables such as bell peppers and carrots for a more substantial snack and vitamin C. For a lower-fat, fluffier version, replace half of the olive oil with aquafaba.