Easy Classic Hummus
This easy hummus recipe takes only five minutes to make. It has a simple flavor and a nice creamy texture. This hummus is a perfect pairing for all those fresh garden vegetables or just to enjoy as a snack dip.
Equipment
- Food processor
- Measuring Cups and Spoons
- spatula
- Can opener
- Glass storage bowls
Ingredients
- 15 oz Chickpeas homecanned or store bought
- 2 TBS Tahini
- ½ tsp salt
- 1 TBS olive oil
- ½ tsp lemon pepper
- 1 TBS lemon juice optional
Instructions
- In a food processor dump in the drained chickpeas, tahini, salt, oil and lemon pepper. Blend until the mixture is smooth.
- If it is too thick pour in a little lemon juice and blend again. The texture should be creamy but not too runny.
- Use the spatula to scape out the hummus into the glass storage bowl.
- Store in the refrigerator for up to 7 days.
Notes
~ Do not over add the liquid. It is better to error on the side of too thick and then add a little more juice or oil as needed.
~ I have made this recipe with home canned chickpeas, raw chick peas that I cooked in an instant pot and store bought chickpeas. They all work fine, but you will have to adjust the liquid again for each type you use.
~ The hummus can also be frozen for up to 3 months. Thaw in the frig before using.
~ This is the basic recipe. You can change it up by adding garlic powder, roasted garlic, roasted and chopped peppers or choose herbs of your choice.