Easy Hummus Recipe
About this recipe
If you're craving a creamy and delicious dip, this Easy Hummus Recipe is just what you need. With just a few simple ingredients, you can whip up a velvety hummus that's perfect for snacking or as a spread on sandwiches and salads.
John Kanell from Preppy Kitchen shows us how to make hummus using canned chickpeas, which saves time while still delivering great flavor. This recipe is versatile, allowing you to customize it with your favorite spices and garnishes.
Ingredient notes
- Use 1 can of chickpeas, drained and rinsed.
- For the tahini, make sure to use smooth tahini that is mixed well, as it can separate like natural peanut butter.
- Add about 4 tablespoons of fresh lemon juice for extra flavor, but you can adjust to taste.
- You can add more than 1 clove of garlic if desired, or even roast it for a different flavor.
- Adjust the salt and cumin to taste, starting with 1/2 teaspoon each.
Tips from Preppy Kitchen’s video
- Simmering the chickpeas for 20 minutes is optional but helps to loosen the skins for a creamier texture.
- Scrape down the sides of the food processor during blending to ensure everything is mixed evenly and achieves a smooth consistency.
- Adding ice water helps emulsify the hummus and achieve a creamy texture; blend for about 5 minutes for the best results.
Good to know
- How many servings does this recipe make?
- This recipe yields 4 servings.
- Can I use dried chickpeas instead of canned?
- Yes, you can cook dried chickpeas, but it requires planning ahead as it takes 3 to 4 hours on high or 6 to 8 hours on low.
- What can I use to garnish the hummus?
- You can garnish with paprika, sumac, or minced parsley, among other options.
- How long should I blend the hummus for?
- Blend the hummus for about 5 minutes to achieve a creamy texture.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Drain and rinse the canned chickpeas.
- 2
Optional: Simmer the chickpeas in a small pot covered with 2 inches of water for 20 minutes to loosen the skins, then discard the skins.
- 3
Add the drained chickpeas to a food processor.
- 4
Add 1/4 cup of smooth tahini to the food processor.
- 5
Squeeze in 4 tablespoons of fresh lemon juice.
- 6
Add 1 clove of garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of cumin to the food processor.
- 7
Blend the mixture until smooth, scraping down the sides as needed.
- 8
Add 2 tablespoons of ice water to the mixture and blend for another 5 minutes until creamy.
- 9
After 3 minutes, scrape down the bowl and add 1 tablespoon of extra virgin olive oil, then blend again.
- 10
Taste and adjust seasoning if necessary, adding more lemon juice or salt if desired.
- 11
Transfer the hummus to a serving bowl and garnish with paprika or sumac and minced parsley.
Heads up — we had to guess a little:
- The quantity of tahini was inferred based on standard hummus recipes, as the creator mentioned using 1/4 cup but did not specify a precise amount in the transcript.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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