Super Creamy No-Tahini Hummus
The two keys to super creamy hummus are to add enough liquid and to keep processing (more than you think!).
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Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Snack
Cuisine Middle Eastern
Servings 10 servings
Calories 129 kcal
- 2 15 oz cans chickpeas, rinsed and drained
- 1 small garlic clove
- ¼ cup lemon juice
- ¼ cup olive oil
- 3–4 tablespoons water
- ½ teaspoon salt
- For garnish: paprika olive oil
- To serve: crudité pita, pretzels
Place the chickpeas and the garlic clove in the bowl of a food processor. Process until smooth.
As the food processor is running, pour the lemon juice in through the feed tube. Continue to process and pour in the olive oil.
Follow with 3 tablespoons of water and the salt. Process for 8–10 minutes, or until the mixture is very smooth.
Transfer the hummus to a serving dish and garnish with paprika and a drizzle of olive oil. Serve with crudité and fresh pita for dipping.
Calories: 129kcalCarbohydrates: 13gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 371mgPotassium: 137mgFiber: 4gSugar: 1gVitamin A: 14IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Keyword creamy hummus, no tahini hummus