Everyday Hummus
Quick, nourishing and crave-worthy, this everyday hummus comes together in 10 minutes and is perfect for meals, snacks, or dipping.
Servings: 2
Calories: 350kcal
Equipment
- Food Processor
Ingredients
- 250 g chickpeas canned or pre-cooked
- 1.5 tbsp olive oil
- 2 tbsp tahini sesame paste
- 3 garlic cloves
- 3 tbsp lemon juice
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder optional
- A pinch of dried ginger
- A pinch of salt
- Ground pepper to taste
Instructions
- Get the Chickpeas ReadyDrain and rinse your chickpeas really well. I usually let them sit in a sieve for a few minutes so any extra water drips off while I get everything else ready.
- Peel the GarlicTrim the ends and gently press each clove with the side of your knife—it makes peeling so much quicker.
- Blend Everything TogetherAdd the chickpeas, tahini, lemon juice, olive oil, garlic, and spices to your food processor. Pulse, scrape down the sides, then blend until it’s mostly chunky with just enough smoothness—exactly how I like it!If it feels too thick, add a tiny splash of water or lemon juice.
- Taste and AdjustScoop up a little and see how it feels. Want more zing? Add lemon. Craving extra heat? A pinch of chili or more pepper does the trick.
- Serve—or Save for LaterTransfer to a bowl, drizzle with olive oil, and sprinkle over chili or cumin if you like. It keeps in the fridge for 4–5 days, though honestly, it never lasts that long around here.Enjoy!
Notes
Canned or Dried Chickpeas?
You can use canned or dried chickpeas for this recipe. If you're going with dried, just be sure to soak and cook them properly according to the package instructions—they need to be fully cooked before blending.
No Sieve? No problem!
Just open the can, press the lid down to hold the chickpeas in place, and tip it over the sink to drain. Then fill the can with fresh water, swirl gently, and drain again. It’s quick, easy, and completely mess-free. How to Make Hummus Without a Food Processor
Grab a mortar and pestle and mash everything by hand. It won’t be as quick, but it’s wonderfully rustic and just as tasty.
You can use canned or dried chickpeas for this recipe. If you're going with dried, just be sure to soak and cook them properly according to the package instructions—they need to be fully cooked before blending.
No Sieve? No problem!
Just open the can, press the lid down to hold the chickpeas in place, and tip it over the sink to drain. Then fill the can with fresh water, swirl gently, and drain again. It’s quick, easy, and completely mess-free. How to Make Hummus Without a Food Processor
Grab a mortar and pestle and mash everything by hand. It won’t be as quick, but it’s wonderfully rustic and just as tasty.