Description
This simple hummus recipe omits tahini for a lighter, nut-free alternative that still delivers creamy texture and rich flavor. Ready in just 5 minutes, it combines garbanzo beans, olive oil, lemon juice, garlic, and cumin for a quick and healthy dip perfect for snacks, sandwiches, or appetizers.
Ingredients
Ingredients
- 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
- 2 to 4 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 3/4 teaspoon ground cumin
- 1/4 to 1/2 teaspoon salt
Instructions
- Combine Ingredients. Place the drained and rinsed garbanzo beans, 2 tablespoons of water, extra virgin olive oil, lemon juice, minced garlic, ground cumin, and 1/4 teaspoon of salt into a food processor.
- Process Smooth. Process the mixture until it becomes smooth and creamy, pausing to scrape down the sides if necessary. If the hummus is too thick, gradually add more water, and adjust salt up to 1/2 teaspoon according to taste.
- Store Properly. Transfer the hummus to an airtight container and store it covered in the refrigerator. It is best enjoyed chilled and can be kept for up to 4-5 days.
Notes
- Adjust water carefully to control hummus consistency – add slowly for a creamier or thinner texture.
- Use fresh lemon juice for best flavor.
- Optional toppings: drizzle olive oil, sprinkle paprika, or add chopped parsley before serving.
- This recipe is naturally gluten free and can be made vegan.
