How to make easy classic hummus
An easy and classic hummus recipe that's light, bright and full of flavour. Serve alongside fresh or cooked veg, pita and crackers. Vegan, gluten-free, dairy-free, nut-free and simple.
Servings 8 people (makes approx. 2.5 cups)
- 2 cups cooked chickpeas
- 4 cloves garlic
- 1/2 cup tahini
- 2 tbsp olive oil , plus more to drizzle
- 1 lemon , juiced (approx. 1/4 cup lemon juice)
- 1 tsp sea salt , plus more to taste
- 1/2 tsp cumin
- splashes reserved chickpea liquid , for thinning (or water)
- fresh herbs , to sprinkle (I used parsley)
In a food processor add chickpeas, garlic, tahini, olive oil, lemon juice, sea salt and cumin. Blend to combine. Add splashes chickpea water (or filtered water) to thin if desired. Taste and adjust flavour if desired by adding more sea salt, cumin, or lemon juice to brighten.
Pour hummus into bowl and drizzle with more olive oil, sprinkle with fresh herbs. Serve with fresh or cooked veg, pita and crackers.
Reserved chickpea water used to thin hummus will add more flavour to your hummus than water. It's optional to use, but I recommend it.
Hummus will keep in fridge for one week.
Nutritional information is a rough estimate.
Calories: 126kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg