No-Fuss Hummus recipe

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Ingredients

2 (15.5 ounce) cans chickpeas, undrained
1 teaspoon grated garlic
1 ½ tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup extra-virgin olive oil
2 tablespoons water, or as needed
Veggies (such as carrot and celery sticks, bell pepper strips, and broccoli florets)

Nutrition Info

258.8 calories
carbohydrate: 25.3 g
cholesterol: : -
fat: 15.3 g
fiber: 4.9 g
protein: 5.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 402.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour chickpeas (with liquid) into a saucepan. Cook over medium heat, stirring, until warmed through, 3 to 4 minutes. Drain.

  2. Pulse chickpeas, garlic, lemon juice, cumin (if using), salt, and pepper in a food processor until chickpeas are mashed. With machine running, add oil gradually through food chute, and puree until smooth. Add water as needed for desired consistency. Serve with veggies.

Recipe Yield

3 cups

Recipe Note

With fresh veggies, this is still a healthy and delicious alternative to potato chips.

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