- One 14-ounce can chickpeas, drained and rinsed (about 2 cups)
- 1/2 cup plus 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
- 1 clove of garlic
- 3/4 teaspoon sea salt, or to taste
- 2 to 4 tablespoons water
How to make this recipe
Add all the ingredients, except the water, to a food processor or high-powered blender. Pulse until everything is combined and then add water 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency. Taste and add more salt if necessary.
Serve as a dip with crackers, bread, or veggies.
Hummus can be made up to 3 days in advance and stored in a covered container in your fridge or frozen for up to 1 month.