Description
This quick + easy creamy hummus is the kind of thing you make once and then suddenly you’re making it every week. It takes 5 minutes, uses mostly pantry staples, and hits that classic zesty, salty, ultra-scoopable vibe that makes hummus… hummus. Make a batch. Or two. You’ll thank yourself later.
Ingredients
Units
Scale
- 1 (15-ounce can) garbanzo beans, drained and rinsed well (or 1.5 cups cooked chickpeas)*
- 1/4 cup runny raw tahini (oils well incorporated throughout)
- 1-2 large juicy lemon, juiced (~5 tablespoons fresh lemon juice)
- 1/4 cup ice water
- 1-2 large cloves garlic (I like 2)
- 3/4 teaspoons fine salt
- Garnish ideas: sweet paprika, Italian flat leaf parsley (large stems removed and leaves finely chopped), and/or extra virgin olive oil, microgreens
Instructions
- Add all ingredients to a 7-cup food processor or blender. Process for one minute. Scrape down the sides with a mini spatula and process again until smooth and creamy and no ice chunks remain.
- Taste and adjust flavors as needed (you may want to add more lemon, salt, tahini or garlic).
- Transfer the hummus using the spatula to a serving dish and garnish with a dusting of chopped Italian flat leaf parsley, a drizzle of extra virgin olive oil and a sprinkle of sweet paprika if desired.
- Store leftovers in an airtight container in your refrigerator for up to one week.
- Prep Time: 5
- Category: Appetizer or Side Dish
- Method: Blender, food processor
- Cuisine: Mediterranean
