Quick One Can Hummus

Hummus is great as a veggie and pita chip dip, but also as a sandwich spread. Here's how to make a great batch from one cup of chick peas.

  • Author: David (Doggy Daddy)
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 2.5 cups 1x
  • Category: dip
  • Method: food processor
  • Cuisine: Middle Eastern
  • Diet: Vegan


  • 1/2 cup tahini
  • 1 Tbsp cumin
  • About 1/2 Tbsp of Hungarian paprika
  • Juice from a medium lemon (sometimes I also add lemon zest if I'm feelin' special)
  • 1 big garlic clove or 2 medium (we love garlic)
  • Parsley for garnish
  • 1/2 cup extra virgin olive oil
  • 1 can of chickpeas (about 2 cups) or the same amount of rehydrated
    • Reserve some of the liquid for blending


Combine Ingredients & Blend

  1. Add all ingredients to a food processor except the EVOO and chickpea liquid and pulse until combined.
  2. Next, add a couple of tablespoons of the oil and liquid and continue to blend.
  3. Continue until you reach your desired consistency - you may not need to use all of the oil and liquid.

Finish Up

  1. Finally, season with salt and black pepper to taste.


The raw garlic will really infuse overnight, so don't overdo it unless you're like us.

You may want to drizzle the lemon juice in to taste as well. Depending on size, I've used more or less than a whole lemon, and have also added zest.

Keywords: hummus, tahini, vegan, dip, spread, chickpeas