Description
Creamy, bright, and endlessly adaptable, homemade hummus is a pantry-friendly spread perfect for appetizers, snacks, or sandwich spreads.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (reserve a few tablespoons of the can liquid/aquafaba if you like)
- 1/4 cup tahini
- 2 tablespoons olive oil, plus extra for serving
- 2 tablespoons 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 as needed (or use reserved aquafaba)
Instructions
- Put the tahini and lemon juice into a food processor. Pulse until thick and slightly whipped (about 30 seconds).
- Add the minced garlic, cumin, and salt. Pulse to combine and bloom the spices.
- Add half the chickpeas and half the olive oil. Process until partially broken down.
- Add the remaining chickpeas. Blend, scraping down the sides, until mostly smooth.
- With the processor running, add water or reserved aquafaba a tablespoon at a time until you reach a creamy, spreadable consistency.
- Taste and adjust: more lemon to brighten, more salt to sharpen, more olive oil for richness.
- Transfer to a bowl. Drizzle with olive oil and sprinkle paprika or chopped parsley if desired. Serve at room temperature or chilled.
Notes
For extra-smooth hummus, use warm cooked chickpeas or peel the skins. For a non-vegan version, add yogurt for creaminess. Adjust flavors as desired with smoked paprika or cayenne.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern