Description
Creamy, homemade hummus that is perfect for dips, spreads, and party platters. Quick to make and highly customizable.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (or ~1 1/2 cups cooked chickpeas)
- 1/4 cup tahini
- 2 tablespoons extra-virgin olive oil, plus more for drizzle
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 garlic clove, minced (or 1/2 tsp garlic paste)
- 1/2 teaspoon ground cumin
- Salt to taste (start with 1/2 teaspoon)
- Water or reserved chickpea liquid (aquafaba), 1–3 tablespoons as needed
Instructions
- Add the drained chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and salt to a food processor.
- Process until the mixture starts to come together, about 30–60 seconds. Stop and scrape down the sides.
- With the motor running, slowly add water or 1–3 tablespoons of aquafaba until the hummus reaches your desired creaminess. Keep processing for an additional 1–2 minutes for extra-smooth texture.
- Taste and adjust: add more lemon, salt, or cumin as needed. Pulse once more to incorporate adjustments.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle toppings if using.
- Serve immediately or chill for an hour to let flavors meld.
Notes
For ultra-smooth hummus, peel the chickpeas and consider using ice-cold water for fluffiness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern