recipe

This creamy spread made from canned chickpeas is easy to make and perfect for scooping up with tortilla chips or baby carrots. Welcome to the dipping life!

safety
  • None
difficulty
  • Beginner
time
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
yield
  • Serves 6
  • (Makes about 1½ cups)

Prepare Ingredients

¼ cup
water
2 tablespoons
lemon juice, squeezed from 1 lemon
2 tablespoons
tahini (stirred well before measuring)
2 tablespoons
extra-­virgin olive oil
1
(15-ounce) can chickpeas
1
garlic clove, peeled
½ teaspoon
salt
¼ teaspoon
ground cumin

Gather Cooking Equipment

Liquid measuring cup
Spoon
Colander
Can opener
Food processor
Rubber spatula
Small bowl
1
 
¼ cup
water
2 tablespoons
lemon juice, squeezed from 1 lemon
2 tablespoons
tahini (stirred well before measuring)
2 tablespoons
extra-­virgin olive oil

In liquid measuring cup, stir together water, lemon juice, tahini, and oil.

 
2
 
1 (15-­ounce) can
chickpeas

Set colander in sink. Open can of chickpeas and pour into colander. Rinse chickpeas with cold water and shake colander to drain well.

 
3
 
1
garlic clove, peeled
½ teaspoon
salt
¼ teaspoon
ground cumin

Transfer chickpeas to food processor. Add garlic, salt, and cumin to food processor and lock lid into place. Process mixture for 10 seconds.

Transfer the drained chickpeas to the food processor.

 
4
 

Stop food processor, remove lid, and scrape down sides of bowl with rubber spatula. Lock lid back into place and process until mixture is coarsely ground, about 5 seconds.

 
5
 

With processor running, slowly pour water mixture through feed tube until mixture is smooth, about 1 minute.

 
6
 

Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer hummus to small bowl. Serve. (Leftover hummus can be refrigerated for up to 5 days. Before serving, stir in 1 tablespoon warm water to loosen hummus.)