(vegan, gluten free)
The simplest homemade hummus recipe is now at your fingertips! All it takes is a few ingredients and a food processor (and maybe some chickpea peeling if you’re up for it). Enjoy as a dip, spread on sandwiches, wraps, and pizzas, in lunch bowls, or just eat it straight off a spoon!
- 1 540mL/19oz can chickpeas, drained & rinsed
- 1/4 cup water
- 1 tbsp tahini (optional)
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 2-3 tbsp olive oil
- This first step is optional, but I find that peeling the chickpeas gives the hummus a creamier, smoother texture. However, it is a bit tedious to do, so I often opt out of peeling for the sake of time!
- Add the chickpeas, water, tahini, lemon juice, and salt & pepper to a food processor (or mash by hand if you’re feeling up to it!) and blend until smooth. Add 2 tbsp olive oil, then blend again until smooth. If your hummus is still too thick for your liking, you can add 1 more tbsp of olive oil to thin it out.
- Serve as a dip or spread and enjoy! Keeps in the fridge for 3-5 days.