Spectacular 10-Minute Hummus
Incredibly easy to make, creamy dairy-free hummus perfect for dipping, snacking, salads, and sandwiches.
Equipment
- food processor
Ingredients
- 1 14.5 oz can of chickpeas/garbanzo beans drained
- 1/3 cup high-quality tahini
- Juice from 1 lemon
- Pinch of lemon zest optional for more citrus flavor
- 1/8 tsp cumin optional – we usually use closer to ¼ tsp
- 1/2 clove garlic or up to 2 cloves if you love garlic, thinly sliced or run through a garlic press
- Ice water amount varies, used to manage texture
- 1/3 cup Extra Virgin Olive Oil EVOO
- 1 tsp salt plus more to taste
- Pinch of salt optional
Instructions
- Add lemon juice and garlic to your food processor and blend. Let the garlic sit in the lemon juice for at least a minute—this helps remove some of the spiciness from the fresh garlic. If you’re using olive oil here, make sure it’s from the 1/3 cup you’ve set aside.
- *(Optional but recommended)* Add the tahini and blend until the volume almost doubles. It should turn pale and fluffy, almost like a mousse. Add olive oil, ice water, or crushed ice as needed to get the desired texture.
- If you’re skipping the tahini-whipping step, add the tahini to the food processor and move on to the next step.
- Add the drained chickpeas, olive oil, and salt to the food processor. Add cumin and lemon zest if you’re using them. Blend for 1-2 minutes until smooth. Water can be added at any time while blending, but it’s more likely to be needed at the beginning. If the texture looks dry or crumbly, add ice water or crushed ice 1 tsp at a time until it’s creamy and smooth.
- Taste the hummus. If it’s a bit bland, add more salt and blend again.