Easy Chickpea Hummus Recipe
Creamy smooth hummus made with
Servings: 16 Servings
Calories: 100kcal
Ingredients
- 2 cans Garbanzo Beans drained with liquid reserved
- ¼ cup olive oil
- 2 cloves garlic minced, optional
- 2 tablespoons tahini more can be added
- 1 lemon juiced and seeds removed
- ground black pepper to taste
- salt to taste
Instructions
- Add drained garbanzo beans to the bowl of a food processor. If you are using a blender you might want to cut the ingredients in half and make in two batches.
- Process the garbanzo beans for about 30 seconds.
- Add olive oil and process another 30 seconds.
- Add tahini, lemon juice, and garlic and process until smooth.
- Test taste and consistency.
- Add salt and pepper to taste, start with 1/8 teaspoon of each. Additional lemon juice or tahini can be added now if desired. Process 5 to seconds until blended.
- For a fluffier hummus, add more olive oil or reserved aquafaba (bean juice) a tablespoon or so at a time and process for an additional 30 seconds, checking again after each addition.
Notes
- Drizzle additional extra virgin olive oil over the top after plating.
- Using a food processor is the quickest way to make hummus.
- When using a blender to make this, process half of the chickpeas at a time. Once reduced in size, everything can be finished in the blender.
- A mortar and pestle or a potato masher and a flat bottom vessel can be used.
- Your favorite nut butter can be used to replace tahini paste.
- Tahini can be omitted.
- If your tahini has separated, stir it together until it is smooth and creamy before measuring.
- Use fresh lemon juice and garlic for the best results.
- Lemon juice and tahini can be increased or decreased to suit your tastes without an issue.
- Reduce or eliminate the garlic if you’re not a fan.
- Other spices such as paprika or cumin can be added to taste.
Nutrition
Serving: 0.25cup | Calories: 100kcal | Carbohydrates: 12.3g | Protein: 2.9g | Fat: 4.8g | Saturated Fat: 0.7g | Sodium: 194mg | Fiber: 2.5g | Sugar: 0.1g
