I’m pretty in love with hummus, but I just can’t get into tahini. I have it, and I add a bit to certain hummus recipes (like my Roasted Red Pepper and Garlic Hummus with Sweet Potato), but I’m constantly avoiding it. I leave it out completely in this Quick and Dirty Hummus recipe. As the name implies, it’s a fast, easy, and cheap hummus recipe. I make it for myself often, but it’s perfect for a last minute party or potluck.
2 15-ounce cans of garbanzo beans — juice reserved (or 3 cups cooked)
1 lemon, juiced
5 garlic cloves
1 tsp. cumin
1/2 tsp. paprika (plus more to sprinkle on top)
Drain 2 15-ounce cans of chickpeas and save the liquid from one. Dump the beans and garlic into your food processor.
Pulse the beans and garlic about 10 times. Add the lemon juice, spices, and some of the garbanzo bean liquid. I usually use about 1/4 cup, but you can add more for a smoother hummus. Blend until smooth.
Scoop the hummus into a bowl and sprinkle some paprika on top. Serve with sliced veggies or on a sandwich. Yum! Was that fast enough for you? If you’re saving it, the hummus will keep for about a week in the fridge, but it’ll be gone long before that if you’re hummus-crazy like me!
- 2 15-ounce cans garbanzo beans (or 3 cups cooked)
- ¼ cup garbanzo bean liquid (or more for smoother hummus)
- 1 lemon, juiced
- 5 garlic cloves
- 1 tsp. cumin
- ½ tsp. paprika (plus more to serve)
- Pulse garbanzo beans and garlic 10 times in a food processor.
- Add lemon juice, garbanzo bean liquid, and spices. Blend until smooth, adding more garbanzo bean liquid if desired.
- Transfer to a bowl and sprinkle with paprika. Serve and enjoy!