Servings: 6
1 (15 oz) can or 2 cups cooked, drained chickpeas
Extra virgin olive oil
3 tbsp.
3 tbsp.
Lemon, juiced + extra, to taste 
1 clove, chopped roughly
Kosher salt
1 tsp
Finely ground black pepper
½ tsp
Easy Hummus
5 m
5 m
Ready in:
10 m
  1. Drain and rinse the chickpeas. If you have the time and patience, peel each chickpea to make your hummus smoother.
  2. 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.
  3. 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.
  4. Spoon into a bowl and serve or refrigerate - hummus can keep for up to a week in an airtight container.