Description
This creamy, tahini-free hummus is a refreshing and simple dip that highlights the bright flavors of fresh lemon and garlic. Perfect for those who want a quick, nut-free Mediterranean snack, this method uses pantry staples to achieve a smooth, velvet-like texture that pairs beautifully with pita bread or fresh seasonal vegetables.
Ingredients
15 oz can chickpeas, drained and rinsed
1/4 cup extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
2 cloves garlic, minced
1/2 tsp salt
2 tbsp water
Instructions
Drain the canned chickpeas into a colander and rinse under cold water for 30 seconds.
Pat the chickpeas dry with a clean paper towel to ensure a smoother, creamier texture.
Place the rinsed chickpeas, lemon juice, minced garlic, and salt into a food processor.
Pulse the mixture five times until the chickpeas break down into a coarse paste.
Pour the olive oil slowly into the food processor while blending on low.
Add water one tablespoon at a time, blending until the desired smooth, creamy consistency is reached.
Notes
For even smoother hummus, consider using a spoon to peel the skins off the chickpeas before blending. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Category: Summer Desserts
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 0g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg