Description
A creamy and flavorful hummus recipe without tahini, featuring the bright flavors of lemon, garlic, and cumin. Easy to make and perfect for dipping or spreading!
Ingredients
Scale
Main Ingredients:
- 1 (15-ounce) can Chickpeas or 1 1/2 cups cooked chickpeas
- 1/2 Lemon zested and juiced
- 1 tablespoon Extra Virgin Olive Oil or preferred oil
- 1 clove Garlic coarsely chopped
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Ground Cumin
- 1/4 teaspoon Sea Salt or less if using canned beans
Optional for Serving:
- Ice Cold Water as needed for blending
Instructions
- Combine Ingredients: Add chickpeas, lemon juice, olive oil, garlic, pepper, and cumin to the bowl of a food processor or high-speed blender.
- Blend: Process the hummus ingredients until well-combined, scraping the bowl sides if needed. Add salt to taste.
- Adjust Consistency: While blending, gradually add ice water to reach your desired hummus creaminess.
- Serve and Store: Drizzle hummus with olive oil, garnish with parsley, and refrigerate in an airtight container for up to five days or freeze for longer storage.
Notes
- If using salted canned chickpeas, adjust salt after blending.
- Consider cooking chickpeas from scratch for creamier hummus.
- Chickpea skins can be left on for extra creaminess.
- Freeze extra hummus for future use, thawing in the refrigerator overnight.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
