Ingredients
Units
Scale
- 1 15–ounce can garbanzo beans, rinsed and drained (reserve 1/4 cup of the canning liquid)
- 1/4 cup lemon juice (from about 1-2 medium lemons)
- 1 garlic clove
- 1/3 cup unsalted tahini
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In the base of a food processor or high-speed blender, combine the garbanzo beans, lemon juice, garlic, tahini, salt, and pepper.
- Process on high for 45 seconds to a minute, or until the ingredients are combined and creamy.
- If you need help getting the mixture to blend or if you want a thinner texture to your hummus, you can add 1-2 tablespoons of water to the mixture.
- Serve immediately, or refrigerate and serve chilled.
Equipment
Buy Now → Notes
- You can make this in a high speed blender like a Vitamix, but you may need to add a few tablespoons of water or aquafaba to help get the mixture started.
- Don’t like garlic? Leave it out and use 1/2 teaspoon of ground cumin instead.
- You can modify and customize this recipe in a lot of different ways. Want to make a roasted pepper version? Simply blend in 1-2 roasted red peppers.
- Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 5 days.
- If you can’t tolerate beans, try my recipe for Cashew Hummus instead!
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side dish
- Method: Food processor
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 70
- Sugar: 1 g
- Sodium: 149.5 mg
- Fat: 4.1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 6.7 g
- Fiber: 2 g
- Protein: 2.7 g
- Cholesterol: 0 mg