Hummus
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.9 out of 5 stars
(210)
Ingredients
6 - 8 servings
- 1/3 cup good-quality tahini
- 2–4 tablespoons cold water, or more if needed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 2 medium cloves garlic, peeled and smashed
- Juice of 1 lemon (2–3 tablespoons)
- 1 (15 ounce) can chickpeas, rinsed and drained
- Optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
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Preparation
Chef’s notes
Or, as mentioned above, feel free to instead use
Chickpeas that have been cooked from scratch:
Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
Canned chickpeas that have been simmered for 20 minutes:
If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.
These two methods may yield slightly smoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.