Small Batch Hummus
This small batch hummus recipe makes about 1½ cups of thick, creamy hummus from one can of chickpeas, with more flavor than anything from the store.
Servings: 6 servings
Equipment
- mini food processor or blender
Ingredients
- 1 (15-ounce) can chickpeas
- ⅓ cup olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic - chopped
- ½ teaspoon ground cumin
- 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
- Drain and rinse the chickpeas under cool water.
- Add the chickpeas, olive oil, tahini, lemon juice, garlic, cumin, salt, and pepper to a food processor or blender.
- Blend for 1 to 2 minutes, scraping down the sides halfway through, until the hummus is smooth and creamy.
- If the hummus is too thick, add water one tablespoon at a time and blend until you reach the consistency you want.
- Taste and adjust the salt or lemon juice.
- Spoon into a serving bowl and top with a drizzle of olive oil, toasted pine nuts, and smoked paprika, if desired.
Notes
Rinse the chickpeas well. The liquid in the can is starchy and salty. Leaving it on the chickpeas dulls the fresh lemon and tahini flavor. A good rinse under cold water makes a noticeable difference.
Stir your tahini before measuring. Tahini separates in the jar, with oil on top and thick paste on the bottom. If you scoop from the bottom without stirring, you'll get a dry, pasty hummus. Stir the whole jar until it's smooth and pourable, then measure.
Blend longer than you think. Most people underblend. Give it a full 1 to 2 minutes of processing, scraping down the sides halfway through. The longer blending time breaks down the chickpea skins and makes the texture noticeably smoother.
Thinning the hummus. I use cold water or olive oil to thin, but aquafaba (chickpea liquid) works incredibly well too.
Add an ice cube for a lighter texture. Drop one ice cube into the food processor before blending. The cold water whips air into the hummus as it melts, making it lighter and fluffier. This is a well-known restaurant trick.
Peel skins for extra creamy hummus. If you have extra time and you want to make hummus that is extra creamy, peel the skins off the cooked chickpeas before you purée them. The best way to do that is work with about ½ can of chickpeas at a time, drain them and rub them vigorously between two large paper towels. That will make it much easier to slip off the skins.
Making hummus without tahini. It still works. Add an extra tablespoon of olive oil or a splash of water to help the chickpeas blend smoothly. The hummus will be lighter in flavor but still good. Sunflower seed butter is another option if you want that richness back.
Nutrition
Serving: 1serving (¼ cup) | Calories: 152kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 197mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
