Description
A quick and easy recipe for creamy hummus made without tahini, using simple pantry ingredients. This smooth and flavorful dip is perfect for snacking, spreading, or serving with fresh veggies and pita bread.
Ingredients
Ingredients
- 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
- 2 to 4 tbsp. water
- 2 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 1 garlic clove, minced
- 3/4 tsp. ground cumin
- 1/4 to 1/2 tsp. salt
Instructions
- Prepare Ingredients: Drain and rinse the canned garbanzo beans thoroughly to remove excess sodium and liquid. Mince the garlic clove finely for even flavor distribution.
- Process Ingredients: In a food processor, combine the garbanzo beans, 2 tablespoons of water, olive oil, lemon juice, minced garlic, ground cumin, and 1/4 teaspoon of salt. Process until the mixture is smooth and creamy, scraping down the sides as needed to blend evenly.
- Adjust Consistency and Seasoning: If the hummus is too thick, add additional water, up to 2 more tablespoons, to thin it out to your desired consistency. Taste and add the remaining 1/4 teaspoon of salt if needed to enhance flavor.
- Store: Transfer the hummus to a container and cover tightly. Refrigerate until ready to serve. This allows flavors to meld and keeps the dip fresh for several days.
Notes
- For a richer texture, you can add a little more olive oil or a splash of water.
- Adjust garlic quantity to taste for a milder or stronger flavor.
- This recipe can be customized with toppings like paprika, chopped parsley, or a drizzle of olive oil before serving.
- Store hummus in an airtight container in the refrigerator for up to 5 days.
- Use leftover hummus as a spread for sandwiches or a dip for fresh vegetables and crackers.
