Easy hummus recipe

Creamy hummus with pine nuts being scooped with toasted pita wedge.

5 from 2 votes

Just a few ingredients are necessary to make this spread shine. This perfectly creamy hummus can be made with or without a drizzle of extra virgin olive oil.

Set aside a few whole chickpeas for garnish. Or finish with a drizzle of extra virgin olive oil, and a pinch of sumac or paprika.

Prep Time3

Cook Time6

Total Time9

Course: Appetizer

Cuisine: Middle Eastern, Vegan

Keyword: dip, gluten free, mediterranean

Servings: people

Calories: 110kcal

Author: Cadry Nelson

Ingredients

1 (15-ounce) can chickpeas drained & liquid reserved (1 ½ cups)*
3 Tablespoons liquid from can of chickpeas also known as aquafaba
1 small garlic clove
2 Tablespoons tahini
1 Tablespoon lemon juice
¼ teaspoon salt
½ teaspoon cumin optional

Instructions

Combine drained chickpeas, 3 Tablespoons liquid from can, garlic, tahini, lemon juice, salt, and cumin (if using) in a food processor. Stop occasionally to scrape down the sides, until the hummus is completely creamy.
Taste the hummus and add more aquafaba or tahini for added creaminess, lemon juice for tang, garlic for bite, or salt, if desired.
Spoon the hummus into a serving dish, and top with any of the optional toppings - a few whole chickpeas, a drizzle of extra virgin olive oil, and/or a pinch of sumac or paprika.

Video

Notes

*Keep chickpea liquid from can for this recipe. If you'd like to use whole chickpeas as a topping, take a few out of the can and set them aside before blending the rest.

Nutrition