Description
A creamy, tangy homemade hummus made with chickpeas, tahini, olive oil, and garlic, perfect for dips and spreads.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 cup dried chickpeas, soaked overnight and cooked)
- 2 tablespoons tahini
- 2 tablespoons olive oil (plus extra for serving)
- 1 lemon, juiced (about 2–3 tablespoons)
- 1 garlic clove (or 1–2, to taste)
- Salt, to taste (start with 1/2 teaspoon)
- Water or aquafaba, as needed to thin
- Paprika or smoked paprika, for garnish (optional)
Instructions
- Prepare chickpeas. If using dried chickpeas, soak them overnight, then rinse and simmer in fresh water until very tender (about 1–1½ hours). If using canned chickpeas, drain and rinse well. For extra-smooth hummus, simmer canned chickpeas 10–15 minutes with a pinch of baking soda, then drain.
- Begin the blend. Add the chickpeas, tahini, olive oil, lemon juice, garlic, and a pinch of salt to a food processor.
- Process until combined. Pulse a few times to break down the mixture, then run the processor continuously.
- Thin and refine. With the processor running, add water or aquafaba a tablespoon at a time until the hummus reaches your preferred consistency. Scrape down the bowl as needed.
- Taste and adjust. Add more lemon for brightness, salt for balance, or more garlic if you prefer stronger garlic. Blend again briefly.
- Serve. Spoon hummus into a shallow bowl, create a swirl on top, drizzle with olive oil, and dust with paprika or za’atar.
Notes
For the silkiest texture, peel the skins from chickpeas after cooking or rinsing. Use ice-cold water or aquafaba while blending for a lighter result.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern