Easy Hummus (Better than Store-Bought)
10 min
6 servings (Makes 1 ½ cups)
A creamy, smooth chickpea dip made by whipping tahini and lemon juice first, then blending in chickpeas, garlic, and olive oil until fluffy.
| prepDrain canned chickpeas or have cooked chickpeas ready | |||||
| 60 ml well-stirred tahini | Whip tahini & lemon juice, 1 min 30 sec | Add olive oil, garlic, cumin & salt, blend 1 min | Add half the chickpeas, process 1 min | Add remaining chickpeas, process 1–2 min until thick | Thin with water/aquafaba until creamy, taste & adjust |
| 60 ml fresh lemon juice | |||||
| 30 ml extra-virgin olive oil, plus more for serving | |||||
| 1 small garlic clove, minced | |||||
| ½ teaspoon ground cumin | |||||
| Salt to taste | |||||
| 1 (15-ounce) can / 250 g chickpeas, drained | |||||
| 2 to 45 ml cold water or aquafaba | |||||
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