INGREDIENTS
Servings: 6
Chickpeas
1 (15 oz) can or 2 cups cooked, drained chickpeas
Extra virgin olive oil
3 tbsp.
Tahini
3 tbsp.
Lemon, juiced + extra, to taste
1/2
Garlic
1 clove, chopped roughly
Kosher salt
1 tsp
Finely ground black pepper
½ tsp
Easy Hummus
Prep:
5 m
Cook:
5 m
Ready in:
10
m
DIRECTIONS
- Drain and rinse the chickpeas. If you have the time and patience, peel each chickpea to make your hummus smoother.
- In a food processor, combine all the ingredients; pulse until smooth (up to 2 minutes). At times, stop to scrape the sides of the food processor bowl to let the large chunks clinging to the sides process too.
- Taste your hummus to adjust salt and pepper. If it is too stiff, thin it out with a little more olive oil or lemon juice.
- Spoon into a bowl and serve or refrigerate - hummus can keep for up to a week in an airtight container.
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