Hummus

This simple hummus recipe only uses 5 main ingredients (and a few optional spices) but tastes absolutely delicious! Traditionally, chickpeas and tahini should be the stars of the dish, but we sometimes add a little more garlic, lemon, and paprika for extra zest. The recipe presented here is somewhat of a middle ground between the traditional and zestier versions. You’ll taste a little more garlic and lemon, but it shouldn’t be too overpowering.

We usually used canned chickpeas because its faster, but you can choose to use dried chickpeas and soak them yourself. That method is usually a little bit cheaper, at the expense of a few additional steps.

Hummus is an excellent dip that pairs nicely with many foods such as pita bread, vegetables, falafel, and sandwiches. Sometimes we enjoy it as a dip with sliced bell peppers. If you’re looking for full menu ideas that include this delicious dip, look no further than our baked chicken kebab, tabbouleh, and hummus menu.

One reason we love this dip is because it prominently features chickpeas! Chickpeas are a super food that is high in fibre, plant protein, and satisfy hunger exceptionally well. Checkout this article by the Cleveland Clinic detailing on all the benefits of this mighty little legume. However, one downside of these legumes is that they really make you fart!

Print Recipe

Hummus

Cooking Method: Food Processor Cuisine: Middle Eastern Courses: Sides Recipe Keys: Vegan

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 10

Best Season: Summer

Description

This recipe is simple and yields a lot of hummus. Feel free to halve the recipe if you only want about 5 servings.  You may also reduce the amount lemon juice and amount of garlic to 1-2 cloves if you want your hummus to have a lighter taste. 

Ingredients

Servings

• 3 cup chickpeas (2 400mL cans)
• 50 ml lemon juice (~2 lemons)
• 3 tsp olive oil
• 3 clove garlic
• 1 tsp salt
• 1 tsp cumin
• 1 tsp paprika powder
• 0.5 cup tahini

Instructions

1. Add lemon juice, tahini, and the water from one can of chickpeas into the food processor. Blend until mixture is fluffy. If you are not using canned chickpeas, you can add about 1/4 cup of water instead.

2. Add olive oil, cumin, salt, paprika, and garlic. Pulse food processor until smooth.

3. Add chickpeas and blend until smooth and fluffy. If mixture is too thick, add a small amount of water.

4. Serve fresh or store for up to 1.5 weeks.