Incredibly Easy Hummus Recipe
Nothing beats the taste of this incredibly easy hummus recipe! Ready in less than 5 minutes, it's smooth, creamy, and delicious!
- 15 oz. canned chickpeas, drained - (or 1 1/2 cup cooked chickpeas)
- 1/4 cup tahini
- 1/4 cup water
- 1 fresh lemon, juiced
- 1 garlic clove - peeled
- 1/2 tsp sea salt
Add all the ingredients to a food processor or blender and blend until smooth. If the hummus is a bit too thick, add some more water, one tablespoon at a time. Taste to check the seasoning.
Garnish with toppings. You can choose from smoked paprika, fresh parsley, red chili flakes, or any other suggestions I added in the notes.
The hummus keeps refrigerated in an airtight container for up to 5 days.
Toppings ideas: Try crispy chickpeas and harissa, or add some olives and chili flakes. Turn it into a bruschetta by sprinkling it with fresh cherry tomatoes and oregano. Or add some lemon zest and cucumber cubes for a summery feast.
If you want to use homecooked chickpeas: Use 1 1/2 cups
How to freeze hummus: Store it in freezer-safe containers for up to 4 months, but the longer you leave it there, the more flavor it'll lose. Simply thaw it overnight in the refrigerator. Make sure to stir it up well before eating it to restore its original creamy texture.
Calories: 186kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 222mg | Fiber: 5g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg