Made with only a handful of ingredients, most of which you probably have on hand. It’s super smooth and creamy and can be adjusted to suit any taste. Having a container of hummus in the fridge is a great way to get your daily serving of fibre.
- 1 can (19 oz/540mL) chickpeas, drained 2 cups cooked
- ¼ cup tahini paste
- 3 tablespoons lemon juice about 1 fully juiced lemon
- 3 tablespoons warm water plus extra for thinning
- 1 small garlic clove, minced
- ½ teaspoon salt
- Place all the ingredients in a high-sided container, food processor, or blender. Blend the ingredients until smooth, about 5 minutes.
- Taste and adjust seasoning to your liking.
- Cover and let rest for 30 minutes before serving.
- I use an immersion blender to make this Basic Hummus recipe. It makes clean up a breeze – plus, you can store the hummus in the container that it gets blended in. If you don’t have an immersion blender, you can make this recipe in a food processor or blender.
- Use tablespoon by tablespoon of warm water to thin out the hummus.
- Hummus can be made ahead and stored covered in the fridge. Just try to take it out of the fridge 30 before serving to make it more flavourful.
- Serve hummus with grilled vegetables, warmed pitas, as a sandwich spread in place of mayo, or as a dip for veggies.