Classic Hummus

A white bowl filled with creamy hummus on a wood table. The hummus is garnished with a sprinkle of smoked paprika and a sprig of fresh oregano.

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This creamy Mediterranean-style hummus is a zesty afternoon snack paired with cut veggies or pita chips. It can also be used as a filling for a sandwich, a wrap, or as a side for dinner. Use this recipe as a base and add roasted red peppers, olives, or other seasonings.

Prep Time10

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: 10 minutes or less, Chickpeas, Garbanzo Beans, Mind diet

Calories: 180kcal

Equipment

1 Food Processor

Ingredients

1 16 oz. can Chickpeas drained and rinsed
½ cup tahini
1 lemon zested
3 tbsp freshly squeezed lemon juice
1 large garlic clove
½ tsp kosher salt
¼ cup Extra Virgin Olive Oil

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Instructions

Place chickpeas, tahini, garlic clove, and half the lemon juice and olive oil in the bowl of a food processor with the chopping blade.
Cover the food processor and process until combined. The mixture will be "chunky" in appearance.
Stir the mixture and sprinkle it with the salt. Place the cover back on, but leave the feed tube open. While the processor is running, drizzle the remaining lemon juice and then the olive oil and continue running until the mixture is smooth.

Notes

If you don't have a food processor, you can use a blender. The mixture may not be as smooth as using a food processor but will work.

Start by pulsing the chickpeas to break them up. Add the tahini and garlic and pulse until well combined. Add 1/2 the lemon juice and olive oil and run the blender for about 30 seconds. Remove the cover and push the mixture down and add the remaining olive oil and lemon juice and salt. Continue blending and stopping to push the sides down until the mixture is smooth.

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