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Mediterranean Hummus: a Vacation in a Scoop
Print Recipe

Mediterranean Hummus

Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes

Ingredients

  • 1 can chickpeas 15 oz, drained and rinsed
  • 2 –3 tablespoons tahini
  • 2 cloves garlic roughly chopped
  • 2 tablespoons lemon juice about half a lemon
  • 2 –3 tablespoons olive oil plus extra for finishing
  • 1/4 cup water more as needed for creaminess
  • 1/2 teaspoon ground cumin optional but recommended
  • 1/4 teaspoon smoked paprika or paprika for color
  • Sea salt to taste
  • Chopped fresh parsley or mint for garnish
  • Optional toppings: olives chopped cucumber, cherry tomatoes, feta crumbles

Instructions

  • Throw everything except water into a blender or food processor. Yes, even the garlic—don’t fight it.
  • Pulse to rough chunks, then start streaming in water a little at a time. You’re aiming for a silky, scoopable texture—not desk-drawer hard.
  • Scrape down the sides, taste, and adjust salt, lemon, or cumin. If it tastes flat, splash in a bit more lemon or olive oil.
  • Blend again until completely smooth. If it’s too thick, add a splash more water or olive oil.
  • Transfer to a bowl, drizzle with olive oil, sprinkle paprika, and top with parsley. Serve with pita, veggies, or your favorite crackers.