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Ingredients
- 1 (15 oz) can chickpeas
- 1/2 cup tahini
- 1/4 cup water
- 1/2 cup avocado oil (or olive oil)
- juice from 1/2 lemon
- 2 cloves garlic
- 1/2 tsp cumin
- 1/8 tsp paprika
- 1/2 tsp sea salt
- Celery sticks, sliced cucumber, bell peppers, and carrots (for serving)
Ingredients
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Rate this recipe!
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Instructions
- Simply add all the ingredients to a high-speed blender or food processor and blend until creamy and smooth.
- If you prefer a thinner consistency, add another tablespoon of water.
- Store in the fridge until ready to enjoy and serve with sliced veggies of choice!
Greek and Lebanese food is very popular where I live, in Baton Rouge, Louisiana, so hummus is one of my favorite things to eat! I’ve never actually tried to make my own before since I have so many great restaurants to choose from nearby. But I’m so glad I finally made my own! This is a great base recipe. I found the raw garlic very pungent (my husband might make me sleep on the couch tonight, lol!), so I think next time, I might try using roasted garlic or roasted red bell peppers instead. One more thing – I assume I was supposed to drain the canned chickpeas first? The recipe didn’t say, but I’m guessing that was the right thing to do, because I think the texture turned out pretty good when I drained the chickpeas first.
Made this tonight and it is sooooo good! Creamy and delicious. Don’t think I can go back to buying pre-made hummus from the store because this is much better. Easy to mix up too. This is the first recipe I’ve made from the Recipe Central and it did not disappoint. I also drained the liquid from the beans before blending (per previous comment) and it turned out well.
We’re so happy to hear that you enjoyed this hummus recipe, Kirsten! ?❤️