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15-Min Amazing Creamy Flavorful Chickpea Hummus, and NO OIL!

This amazing, creamy and flavorful chickpea hummus is so simple, quick, and easy to make. Plus there is no oil so this hummus makes the perfect afternoon snack with some sliced veggies and a few healthy whole-grain crackers.
Print Recipe
panini-sandwich-hummus-tomatoes-cheese-salad
Prep Time:15 minutes
Total Time:15 minutes

Equipment

  • 1 Food Processor This is the food processor I use for almost all of my blending recipes.

Ingredients

  • 2 cup garbanzo beans Already cooked. About 1½ cans. NOTE: Garbanzo beans are also called chickpeas.
  • 2 tbsp tahini
  • 3 cloves garlic peeled and minced.
  • 1 medium lemon juiced
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp salt

Instructions

  • Rinse and drain the garbanzo beans well.
  • Place all of the ingredients, and only ½ of the lemon juice, in a food processor. Blend until smooth, scraping down the sides with a spatula if needed.
  • If you'd like a smoother creamier texture, add more lemon juice, or water, 1 tablespoon at a time until you reach your desired taste and consistency.
  • Spoon your hummus into a glass container, and place in the refrigerator for storage.

Notes

You can easily play with the spices in this recipe, as this is not an exact science. For me, whenever I make this hummus it is different every single time.
Also, although it will take longer, you can easily use dried beans instead of canned. Whenever I want to make a lot of hummus, like for a party or gathering, I will make it with dried beans. Dried beans are the most inexpensive so this will always be the best bang for your buck!

Nutrition

Calories: 132kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 239mg | Fiber: 5g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3mg
Servings: 6 servings
Calories: 132kcal