Small Batch Hummus
This small batch hummus is made in minutes using just one can of chickpeas and a few simple ingredients. It’s smooth, creamy, and perfect for dipping with pita chips or fresh vegetables.
Servings: 6 servings
Equipment
- mini food processor or blender
Ingredients
- 1 (15.5-ounce) can chickpeas (garbanzo beans) - rinsed and drained
- ⅓ cup olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic -minced
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- Optional toppings: ¼ cup toasted pine nuts, ½ tablespoon olive oil, and ¼ teaspoon smoked paprika
Instructions
- Add chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper to a food processor or blender.
- Blend until smooth. For a thinner consistency, add 1 to 2 tablespoons of water as needed.
- Taste and adjust the salt, if needed.
- Spoon into a bowl and top with pine nuts, a drizzle of olive oil, and smoked paprika, if desired. Serve with pita chips or raw vegetables.
Notes
- Tahini Substitutes: If you don’t have tahini, you can still make great hummus. Use sunflower seed butter or leave it out completely—your hummus will still be smooth, just a little less rich and nutty in flavor.
- Blending Without Tahini: If skipping tahini, add a little more olive oil or a splash of water to help the chickpeas blend smoothly.
- Balance the Flavors: When making hummus without tahini, taste and adjust the lemon juice, garlic, and salt to get the right flavor.
- Fix the Texture: If the hummus is too thick, blend in a tablespoon of water at a time until you reach the texture you like.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
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