Hummus
- 5m Prep Time
- 0sCook Time
- 5m Ready In
A quick and easy homemade hummus made with chickpeas, tahini, lemon juice, and garlic. Ready in under five minutes, it's creamier and more flavorful than store-bought versions.
Ingredients
- 473 ml cooked chickpeas
- 59.1 ml extra-virgin olive oil or avocado oil
- 29.6 ml tahini
- 29.6 ml freshly squeezed lemon juice
- 1 clove garlic minced
- 1.23 ml sea salt
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 46.7 mg
- Iron: 0.62 mg
- Magnesium: 7.99 mg
- Phosphorus: 53.4 mg
- Potassium: 87.4 mg
- Zinc: 0.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml cooked chickpeas
- 59.1 ml extra-virgin olive oil or avocado oil
- 29.6 ml tahini
- 29.6 ml freshly squeezed lemon juice
- 1.23 ml sea salt
Prepare
- Mince 1 clove garlic
Let's Cook
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Step 1.
In a food processor, combine the 2 cups cooked chickpeas, ¼ cup extra-virgin olive oil or avocado oil, 2 tablespoons tahini, 2 tablespoons freshly squeezed lemon juice, 1 minced clove garlic, and ¼ teaspoon sea salt. Blend for 3 to 4 minutes, stopping to scrape down the sides of the bowl with a spatula as needed, until the hummus is smooth and creamy.
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Step 2.
Scoop the hummus into a serving dish and drizzle with additional oil. For storage, transfer to an airtight container and refrigerate for 3 to 4 days.