Description
This creamy hummus made with canned chickpeas is a quick, delicious dip that’s perfect for snacking, parties, and everyday meals. Blended with tahini, lemon juice, garlic, and olive oil, it delivers a smooth texture and fresh Mediterranean flavor with minimal effort.
Ingredients
- 2 cans chickpeas (15 oz / 400 g each), drained, reserving the liquid
- ½ cup aquafaba (liquid from the canned chickpeas)
- 2 tablespoons lemon juice
- ½ clove garlic, grated or minced
- ½ teaspoon salt, or to taste
- ⅓ cup tahini, preferably smooth and pale
- ¼ cup cold water, plus more as needed
- ½ teaspoon ground cumin (optional)
- 1 tablespoon extra-virgin olive oil (optional)
- 1 tablespoon chopped flat-leaf parsley
- 2 tablespoons reserved chickpeas for garnish
Instructions
- Drain the chickpeas, reserving the liquid (aquafaba). Set aside 2 tablespoons of chickpeas for garnish.
- Add the remaining chickpeas, aquafaba, lemon juice, garlic, salt, tahini, cold water, and optional cumin to a food processor.
- Blend for about 5 minutes until the mixture becomes smooth and creamy. Scrape down the sides as needed.
- Add the extra-virgin olive oil and blend for another 2 minutes.
- Add a little more cold water if necessary to achieve your preferred consistency.
- Taste the hummus and adjust the lemon juice, salt, or garlic to your liking.
- Transfer the hummus to a serving plate or bowl and use the back of a spoon to create a shallow swirl in the center.
- Drizzle with olive oil or tahini sauce, then garnish with chopped parsley and the reserved chickpeas.
- Serve immediately with pita bread, crackers, fresh vegetables, or your favorite snacks.
Notes
- Serving ideas: Serve with warm pita bread, cucumber slices, carrots, bell peppers, crackers, or toasted bread.
- For a party platter: Arrange the hummus in a shallow bowl and garnish with olive oil, parsley, paprika, and whole chickpeas.
- Make it extra creamy: Blend the ingredients thoroughly and add cold water gradually until the texture is silky.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezing: Freeze hummus in a freezer-safe container for up to 3 months for best quality. Leave a little space at the top for expansion.
- Thawing: Defrost overnight in the refrigerator and stir or blend briefly to restore the creamy texture.
- Make ahead: Prepare the hummus a day in advance and refrigerate it in a sealed container. Add fresh garnishes just before serving.
- Prevent drying: Smooth the surface and drizzle a little olive oil over it before covering and refrigerating.