Smooth, delicious homemade hummus using canned chickpeas comes together in minutes with just a few ingredients. An easy appetizer or snack!
- 1 (15-ounce) can chickpeas
- 1 clove garlic
- 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
- 1/4 cup tahini (see notes)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 tablespoons cold water
For Serving (optional):
Drain chickpeas in a colander or sieve. Rinse well and drain again.
Peel garlic clove. With the motor of a food processor running, drop the garlic through the feed chute and let process until minced.
Add the drained chickpeas, lemon juice, tahini, olive oil, salt, cumin, and water. Process for 1 minute.
Scrape down the sides and bottom of the bowl, close the lid, and continue to process until smooth.
Transfer hummus to a bowl. Drizzle with a little more olive oil and sprinkle with ground paprika or ground sumac if desired.
See my notes on tahini in the post above. If your tahini separates and has a layer of oil on top, be sure to stir it well to incorporate before measuring.
- Serving Size: About 1/4 cup
- Calories: 205
- Sugar: 3.2 g
- Sodium: 265.4 mg
- Fat: 11.7 g
- Saturated Fat: 1.5 g
- Carbohydrates: 20.1 g
- Fiber: 5.2 g
- Protein: 7.1 g
- Cholesterol: 0 mg
Keywords: easy appetizer, hummus, no-cook recipes