The Easiest Chickpea Hummus You’ll Ever Make!

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits with a neutral flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without the expense of fresh garlic.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a zesty flavor, while vinegar is often more cost-effective.

Grab a 15 or 17 ounce can of chickpeas and add them to a bowl.

Pour water over the chickpeas, about two inches over the top, just enough to cover them.

Use your hand to swirl the chickpeas around to remove the skins, which are fibrous and affect the creaminess of the hummus.

Scoop out the skins with a spoon and drain the chickpeas.

Add the drained chickpeas to the bowl of a food processor.

Add about 1/4 cup of tahini to the food processor.

Add a good sized clove of garlic (or more if desired) to the food processor.

Add about 1 teaspoon of salt to the food processor.

Pour in about 6 tablespoons of olive oil, adjusting based on desired creaminess.

Squeeze the juice of a good sized lemon into the processor.

Lock the lid down and process for about 2 to 3 minutes until the desired texture is achieved.

If a creamier texture is desired, add more olive oil or a splash of water and process again.

Transfer the hummus to a bowl and create swirls in the surface with the back of a spoon.

Drizzle olive oil into the swirls for presentation.

Dust with smoked paprika and a little black pepper.

Garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens