Description
This easy homemade hummus is ultra-creamy, smooth, and full of fresh flavor. Made with chickpeas, tahini, lemon juice, garlic, and olive oil, it comes together in just 10 minutes and tastes far better than store-bought versions.
Ingredients
- 1 (15-ounce) can chickpeas, drained (about 1½ cups or 250g cooked chickpeas)
- ¼ cup fresh lemon juice (60ml)
- ¼ cup well-stirred tahini (60ml)
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil (30ml), plus more for serving
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
- 2 to 3 tablespoons cold water or aquafaba (30–45ml)
- Dash ground paprika, sumac, or za’atar for serving
Instructions
- In a food processor, combine tahini and lemon juice. Process for 1 minute, scrape down sides, and process another 30 seconds until thick and lighter in color.
- Add olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape bowl, then process another 30 seconds.
- Add half of the chickpeas and blend for 1 minute. Scrape down the bowl.
- Add remaining chickpeas and process for 1 to 2 minutes until mostly smooth.
- With processor running, slowly add cold water or aquafaba until creamy and fluffy.
- Taste and adjust salt or lemon juice as needed.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika, sumac, or za’atar before serving.
Notes
- Whipping tahini and lemon first creates a smoother texture.
- Add liquid gradually to control consistency.
- Peeling chickpeas is optional but makes extra silky hummus.
- Fresh, well-stirred tahini prevents bitterness.
- Flavor improves after chilling for a few hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ cup
- Calories: 155
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
