Classic Mediterranean Hummus (Low-Fat Variation Included)

Yield 6-81x2x3x4x5x

Author Madeline King

Prep time

10 Min

Total time

10 Min

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Classic Mediterranean Hummus

Our homemade Mediterranean hummus recipe is easy to make, super-smooth and creamy. Seed + Mill Za’atar Tahini, lemon juice and extra sprinkles of salt liven and brighten up the flavor of this recipe. Feel free to add a sprinkle of Spicewalla Sumac on top!

IngredientsUSMetric

Equipment: food processor

• 1, 15½-oz. can chickpeas
• 3 tsp lemon juice
• 1 garlic clove (or 1 tsp garlic powder)
• ½ cup Seed and Mill tahini, plain or za’atar
• ¾ tsp. (or more) kosher salt
• 10 cranks freshly ground black pepper
• pinch of paprika (leave out if using za’atar)
• 2 Tbsp. water
• 2 Tbsp. local extra-virgin olive oil
• sesame seeds, for serving

Instructions

1. Drain chickpeas in a strainer or colander and rinse thoroughly.
2. In a food processor, combine drained chickpeas, lemon juice, garlic, tahini, salt, pepper, paprika and 2 Tbsp. water. Process until smooth, about 1 minute.
3. With the motor running, stream in olive oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more ingredients, if needed.
4. Transfer hummus to a shallow bowl and top with sesame seeds. Enjoy!

Notes

For a low fat version: exclude the olive oil and water, only use 1 tbsp tahini and add 1/2 cup plain yogurt.