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Bowl of hummus sprinkled with paprika and parsley served alongside carrot and cucumber sticks
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Best Hummus Recipe

A creamy, tangy, velvety smooth hummus that will be ready faster than you can get to the store and back.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Middle-Eastern
Keyword: chickpeas, dip, easy, Middle-Eastern food, vegan, vegetarian
Servings: 4
Author: Dean & Karen
Cost: $3

Equipment

  • Food processor

Ingredients

  • 1 400g can chickpeas or 1½ cups cooked chickpeas drained, canning/cooking liquid reserved
  • 1½ lemons, juiced
  • 1–2 cloves garlic, minced
  • 2 TBS extra virgin olive oil
  • 3 TBS tahini
  • Salt & pepper to taste
  • Paprika, olive oil & chopped Continental parsley to serve

Instructions

  • Place all ingredients except paprika and parsley in a food processor.
  • Add a generous splash of canning/cooking liquid and blend until smooth, adding as much liquid as you need to form a velvet-smooth hummus. It should be light and creamy, not stiff.
  • Taste, and adjust seasoning.
  • Serve in a shallow dish finished with a drizzle of olive oil, a dusting of paprika and a sprinkling of chopped parsley.