Time: 10 min.
Complexity: easily
Servings: 8 - 10

The beauty of Katie Lee's classic hummus recipe is that it's made with canned chickpeas, eliminating the time-consuming soaking and cooking of dry chickpeas. Follow the recipe and process the hummus in a food processor to ensure a smooth consistency.

Ingredients:

• 2 cans (425g each) chickpeas (strain, reserve liquid)
• 1/4 cup freshly squeezed lemon juice
• 1/2 tbsp. sesame tahini paste
• 1 tsp ground cumin
• 2 cloves of garlic
• 1/2 cup olive oil, plus more for serving
• 1 teaspoon coarse salt
• Smoked paprika for serving (optional)
• Chopped vegetables (carrots, celery, bell peppers) and pita chips, for filing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, pita chips, carrot, celery, sweet pepper, sesame, garlic, lemon juice, cumin, paprika

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Preparation:

Step 1
• Place chickpeas in a food processor, add lemon juice, sesame paste, cumin, and garlic and whisk until smooth. With the appliance running, slowly pour in the oil in a thin stream.
  
  Add salt and whisk until the mixture is completely smooth. If it's too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until you reach the desired consistency.
Step 2
• To serve, transfer the hummus to a serving bowl and drizzle with a little olive oil. Garnish with smoked paprika (if using) and serve with vegetables and pita chips for dipping.
  
  Store leftover hummus in an airtight container in the refrigerator for up to 5 days..

Votes: 8

Author of the recipe - Katie Lee is an American food writer and television food critic.