30 oz canned chickpeas (garbanzo beans), drained with liquid reserved (I use two 15oz cans)

1/3 cup chickpea liquid, or more, as needed

1/2 cup tahini

1/4 cup olive oil

2 lemons, juiced

2 garlic cloves

1 tsp cumin

1 tsp paprika

1/2 tsp salt


olive oil


fresh parsley


Chop garlic and allow to macerate in lemon juice for ~20 minutes.

Add all the ingredients to your food processor or high-powered blender. Remove the lid cap and insert the tamper.

Turn the blender or food processor on high and run until smooth and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.

Add the hummus to a serving plate and garnish with olive oil, paprika and fresh parsley.


Calories: 332kcal, Carbohydrates: 35g, Protein: 12g, Fat: 17g, Saturated Fat: 2g, Sodium: 159mg, Potassium: 419mg, Fiber: 9g, Sugar: 5g, Vitamin A: 40iu, Vitamin C: 16.6mg, Calcium: 84mg, Iron: 4.1mg

↜ Back to recipe list