Wicked Quick Hummus

This recipe adds nothing particularly new to the zillions of versions out there and is more for my quick reference, and yours too, if you like. The idea is to make a fast, basic hummus to have around the house for my all-important hummus breakfasts. (Yes, I do eat hummus every morning for breakfast. It's very good with coffee!)

Time: 15 minutes. Yeah.

This is my first hummus after years of neglect, made possible by my recent purchase of a food processor. Thank you, Black Friday!

1 large can (1lb, 13 oz) of chickpeas
1/2 cup tahini
1 teaspoon of chopped garlic
Juice of 1/2 lemon


Extra virgin olive oil


  1. Place first set of ingredients (chickpeas, tahini, garlic, and lemon) and spices in food processor and blend.
  2. While blending, alternately add olive oil and water in a thin stream until you reach the desired consistency.
  3. Taste and add more spices if needed.
  4. Transfer to a container. Grace the top with a bit of olive oil and paprika.
  5. Keep refrigerated. Will not last long enough to worry about expiration dates.




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