Hummus Dip

Name: Hummus Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 can chickpeas; 1/4 cup fresh lemon juice, 1 large lemon; 1/4 cup well-stirred tahini; 1 small minced garlic clove; 2 tbsp extra virgin olive oil; 1/2 tsp ground cumin; 1/2 tsp salt; 3 tbsp cold water; 1/4 tsp ground pepper to top

Recipes with Jenna

Servings: 1 Total Time: 20 mins Difficulty: Beginner

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Easy & Healthy Hummus

Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices, popular in the Middle East and Mediterranean regions. While you can find it in most grocery stores, homemade hummus is far superior.

This hummus recipe is a keeper! Many of my followers have also adopted it as their forever hummus recipe.

Hummus Dip

This is my absolute favorite hummus recipe! Follow this recipe to create the best creamy, smooth homemade hummus that outshines anything store-bought.

Author: Recipes with Jenna Courses: Appetizer, Snacks Recipe Keys: Keto Low Carb

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 1 Calories: 155

Ingredients

1 can chickpeas (or 1 ½ cups (250g) cooked chickpeas)
¹⁄₄ cup fresh lemon juice, 1 large lemon
¹⁄₄ cup well-stirred tahini
1 small minced garlic clove
2 tbsp extra virgin olive oil
¹⁄₂ tsp ground cumin
¹⁄₂ tsp salt (or to taste)
3 tbsp cold water
¹⁄₄ tsp ground pepper to top

Instructions

In a food processor bowl, combine the tahini and lemon juice. Process for 1 minute, then scrape the sides and bottom of the bowl. Process for an additional 30 seconds to "whip" the tahini, ensuring the hummus will be smooth and creamy.

Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini mixture. Process for 30 seconds, scrape the sides and bottom of the bowl, and process for another 30 seconds until well blended.

Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process for 1 to 2 minutes until thick and relatively smooth.

If the hummus is too thick and has small bits of chickpea, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor running until you reach the desired consistency. Taste and adjust seasoning as needed. Serve the hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

Store homemade hummus in an airtight container in the refrigerator for up to one week. For longer storage, freeze it with a thin layer of olive oil on top for up to one month.