The BEST Easy Hummus Recipe | Plain + Peri Peri, Paprika & Pepper Hummus

Drain the chickpeas from the can and rinse them in cold water.

Squeeze the chickpeas gently to remove as many skins as possible, using cold water to help the skins float to the top.

Remove the skins that float to the top of the water.

Place the skinned chickpeas into a food processor.

Add 3 tablespoons of tahini to the food processor.

Add a pinch of ground cumin to the food processor.

Add garlic paste (about 2 cloves worth) to the food processor.

Add the juice of half a lemon to the food processor.

Blend the mixture, scraping down the sides as needed.

Add aquafaba gradually while blending until the desired consistency is reached.

Taste the hummus and adjust seasoning if necessary.

For a plain hummus, serve as is or add a bit of olive oil if desired.

For flavored hummus, add Nando's peri-peri salt, smoked paprika, and a small amount of red pepper to the blended hummus and mix well.

Equipment Needed

Dietary

Allergens