This is my go-to recipe when i need to make a delicious hummus dip. It takes less than 5 minutes to make, and the result is a delicious, creamy and light hummus that is far better than any store bought alternative.
If you're a hummus snob, the idea of using chickpeas from a can is likely making you cringe - and I totally get it! I too was doubtful at first, but after giving it a try I was so happy with the results, this hummus recipe became a staple in my house!
I use a Vitamix to make this. A powerful blender will whip the hummus to a wonderful, light, airy and cloud-like consistency. However, most people only have a food processor which will work just fine! You might need to stop and scrape the sides a couple of times, and let it run a minute longer, but you will still end up with a delicious hummus that took no-time to make!
14.5oz can garbanzo beans (chickpeas)
1/2 cup of the garbanzo beans liquid
1/2 cup tahini
1 garlic clove
1/2 tsp kosher salt
1/4 tsp cumin powder
Zest of 1/2 lemon
Juice of 1/2 lemon
2 tbs extra-virgin olive oil
1. Drain the liquid of the garbanzo beans into a measuring cup. Add the beans to the blender or food processor.
2. Add 1/2 cup of the liquid (more if using a powerful blender), garlic, tahini, lemon zest, lemon juice, salt & cumin and blend for 20-30 seconds until hummus is smooth and creamy.
3. Drizzle in the olive oil and blend for another few seconds. Taste for seasoning.
Hummus can be kept in the fridge, in an airtight container for 3-4 days.
If the hummus is too runny, add more tahini. If the hummus is too thick, add a bit more of the liquid or water.