When it comes to hummus, I think most of us buy store-bought…am I right? Well, I’m here to share with you the fastest, yet tastiest hummus recipe out there, and it starts with canned chickpeas. Canned chickpeas are the answer to some super duper hummus that is remarkable in texture and taste. It all begins in a food processor, and it’s whizzed up in a matter of minutes without any hesitation. I promise after this recipe, you will probably never buy another tub of pre-made hummus again – it’s that good.
Chickpeas, tahini paste, olive oil, lemon juice, half a clove of garlic and some water is all that it takes for great hummus. The entire mixture is blended together at the same time, except if you want to thin the hummus out a bit more with some additional water. The creaminess comes through the bowl, as you watch the blades whirl around in rapid succession. Instantly the ingredients turn into something you’ll be quite fond of in minutes and need to taste immediately. I prefer to put the hummus in the refrigerator after it’s pureed for a slight chill, but it’s pretty darn good slightly warm from all that blending. Crackers, pita or some of your favorite chips are all you need for dipping into this delightful puree. If there are leftovers, you can store them in an airtight container for several days to enjoy at a later date to spread on sandwiches, dollop on roasted chicken or fish, or enjoy again as a dip.
2 cans drained chickpeas, about 28 ounces
1/3 cup tahini paste
1/3 cup olive oil + more for drizzling
juice of 1 lemon
1/2 clove garlic
2/3 cup room temperature water + more if needed
1/4 teaspoon smoked paprika, optional
- Add all ingredients to a food processor. Place lid on top.
- Puree for 2-3 minutes, until super creamy.
- Remove lid and spoon into a bowl. Drizzle with olive oil and sprinkle with smoked paprika, if desired. Enjoy!