This simple hummus recipe is a great staple recipe to have on hand. There are no over the top flavors, but rather just a good basic hummus that is still delish. Use as a veggie dip, add to buddha bowls, salads, wraps, or however else your heart desires. I like to minimize oils where I don’t miss them to keep fats lower, but since the above platter was for a party, I drizzled the top with a tad more olive oil, salt, and pepper. It also helps refresh the hummus a bit when it’s been made in advance.
Simple Hummus Recipe
Ingredients
- 1 can chickpeas, drained
- 3 TBSP thick solid tahini or 1/4 cup of more pourable tahini
- 1-2 garlic cloves depending on size and taste-buds
- 2 small lemons, juiced
- 1 TBSP olive oil
- 1/2 tsp sea salt
- pinch of ground pepper
- optional, shake of cumin – process first without it and see
Method
Add the above to the food processor. Turn it on and while it’s running add 1/3 cup super cold water slowly to the top. Start with 1/3 cup, if it’s not a good creamy consistency, add a bit more. I let the processor run for at least a good minute until it’s smooth and creamy. Taste and adjust to preference if needed. Enjoy right away or store in the fridge for up to one week (within 4 days is ideal though).
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