Prep time
Total time
Serves: 6 Servings
  • 1 ½ cups cooked chickpeas or 1 (15 oz.) canned
  • ¼ cup lemon juice
  • ½ cup tahini*
  • 1 small garlic clove
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1-2 tablespoons of hot water
  1. In a food processor or high speed blender, add the lemon and tahini pulse to combine about 1 minute, scrape down sides of bowl and process again.
  2. Add the garlic, salt, cumin, and olive oil process for 40 seconds, scrape down sides of bowl and process again until everything is well blended.
  3. Add half the chickpeas, blend scrape down sides of bowl, add the rest of the chickpeas and blend for about 2 minutes or until your mixture is smooth and creamy.
  4. While processor or blender is running add 2-3 tablespoons of hot water to make your hummus super smooth.
  5. Taste and adjust seasonings, such as adding more salt, cumin or lemon.
  6. Spoon the hummus into a bowl and serve with olive oil and any desired toppings
*Make sure to give tahini a nice stir to ensure it’s not separated

Leftovers can be stored in an airtight container in the fridge for up to one week

For reference, 1 cup dried chickpeas yields about 3 cups cooked
Recipe by Feel Good Fam at