Hummus |

Smooth and creamy.  The perfect snack with some raw veggies.  Variations on this are endless: paprika, mint, basil, turmeric, basically any herb or spice that you like or toss in some other roasted veggie like red peppers.

  • Author: beckie
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 6
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Mediterranean


  • One 15 ounce can ( ~ 2 cups) drained canned chickpeas (or cook your own)
  • 2 Tbsp tahini
  • 1 medium clove garlic, minced & sautéed
  • 3 Tbsp e.v. olive oil
  • 2 Tbsp water
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp salt


  • Bring a pan to medium heat.  Add minced garlic and cook ~ 1-2 minutes or until fragrant.  Don’t let the garlic brown as it will taste bitter.
  • Add all ingredients into food processor or blender. Blend until smooth (let the food processor run for at least a minute or two).  Scrape down the sides and run the processor again.  Add more water or Lemon Juice to make creamier or tangier if desired.
  • Add sea salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread and veggies.  Happy Eating!  Beckie


  • Don’t want to dirty a pan?  Skip sauteing the garlic and add it in raw.
  • Add pomegranate kernels or toasted pine nuts to the top if you want to up your game.

Things In My Kitchen:

  • An affordable and great food processor to puree the hummus.
  • Vitamix blender (low profile to fit under the cabinets) for when you want to really puree the heck out of something.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Hummus, Garbanzo Beans, Beans, Chickpeas, Lemon, Dairy Free, Gluten Free, Vegan, Vegetarian, Appetizer

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