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Easy Hummus Recipe
A super simple, 6-ingredient recipe for hummus with canned chickpeas that’s smooth, ultra-creamy, and tastes much better than store-bought (no need to peel chickpeas!)
Even better is that it's ready in just 5 minutes!
Prep Time
5
minutes
mins
Cook Time
0
minutes
mins
Total Time
5
minutes
mins
Course:
Snack
Cuisine:
Middle Eastern, Moroccan
Diet:
Vegan
Servings:
6
- 10
Calories:
180
kcal
Author:
Toni Okamoto
Equipment
Measuring spoons
Measuring Cups
Food Processor
Ingredients
1
(15-ounce) can of garbanzo beans,
drained and rinsed
2
garlic cloves
¼
cup
of tahini
2
tablespoons
of lemon juice
3
tablespoons
of water
1
teaspoon
of ground cumin
Salt,
to taste
Garnish: 1 tsp of Olive oil and ½ tsp of cumin
Instructions
In a food processor or blender, blend all the ingredients on high until completely smooth.
To garnish drizzle the olive and sprinkle cumin on top.
Video
Notes
Use high-quality tahini:
Not all brands were created equally. To avoid overly bitter tahini, you may need to experiment. We love Soom tahini.
Use ice-cold water:
We’re not sure about its exact science, but it helps make super light and fluffy hummus.
Enjoy it at room temperature
: This yields the best flavor and texture. When enjoying it from the fridge, it’s best to let it sit for 30 minutes.
Don’t rush it
: Making super-smooth hummus can take a good few minutes. Give the machine breaks to scrape down the sides.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
23
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Sodium:
16
mg
|
Potassium:
269
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
31
IU
|
Vitamin C:
4
mg
|
Calcium:
55
mg
|
Iron:
3
mg