The Best Classic Hummus
This is the creamiest hummus you'll ever have--and it can be made oil-free!
Servings: 8
Equipment
- Food Processor
- Pressure Cooker (optional)
Ingredients
- 3 cups cooked chickpeas
- 1 juiced + zested lemon
- 4 cloves garlic
- ¼ cup tahini
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly ground pepper
- ½ tsp dried dill weed
- ¼-½ cup water as needed
- 1 tsp olive oil
Instructions
- Add all the ingredients to your food processor in the order listed, minus the water and olive oil.
- Pulse a few times, then drizzle in a splash of water, continuing to pulse, adding a spoonful of water at at time. Once the hummus is spinning smoothly, but is still thick, let the food processor run, pausing once or twice to scrape down the edges.
- When the hummus is completely creamy, drizzle in the olive oil, and let the food processor run for another minute or two. (Note: this step can be skipped to make this recipe oil-free.)
- Enjoy the hummus as a dip, on avocado toast, on sandwiches, in wraps, instead of mayo for tuna salad, or as a base for roasted veggie bowls.
- Store any leftovers in an airtight container int he fridge for up to four days.