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Classic Chickpea Hummus


  • Author: Elaine Gordon
  • Prep Time: 8 mins
  • Total Time: 8 mins
  • Yield: 8 1x

Ingredients

Scale
  • 1, 15 ounce can garbanzo beans, rinsed and drained well
  • 1/4 cup extra virgin olive oil or avocado oil (I prefer avocado oil)
  • 2 tablespoons tahini (make sure it is runny and not hardened)
  • 1 large lemon, juiced
  • 1 garlic clove
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For garnish I use a sprinkle of paprika, drizzle of olive oil and minced fresh parsley. You can also reserve a few chickpeas to place on top as garnish as well.

Instructions

  1. Place all ingredients in a 3-cup mini food processor and process until smooth and creamy. I let the motor run for about 1 minute to ensure it is extra creamy. Stop to scrap down the sides with a mini spatula if needed. If you want to thin out the hummus, add warm water 1 tablespoon at a time. Taste and adjust salt and pepper as you see fit.
  2. Serve immediately with freshly cut veggies, chips or pita wedges. Or, use hummus as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to one week. To freshen, just stir.
  • Category: Appetizer

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