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Quick and easy hummus

Quick & Easy 12 servings


  • 3 tablespoons tahini
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 garlic cloves, minced (optional)
  • 1–3 tablespoons of water
  • Dash of ground paprika
  • 1 15-ounce can chickpeas, rinsed and drained


In a food processor, combine the tahini and lemon juice and process for 1–2 minutes, scraping the sides of the bowl occasionally. Add remaining ingredients, except for chickpeas, and process for another minute, scraping sides of bowl, until well blended. Add chickpeas and continue processing until creamy. If the mixture is too thick for your liking, slowly add 1–3 tablespoons of water and process until you reach desired consistency.


Serve immediately, with a drizzle of olive oil and dash of paprika. Store in an airtight container and refrigerate up to one week.


  • 80 calories
  • 4.5g fat (.5g saturated fat)
  • 0mg cholesterol
  • 135mg sodium
  • 6g carbohydrate
  • 0g sugar
  • 2g fiber
  • 2g protein