Description
This classic homemade hummus is creamy, rich, and super easy to make with just a few pantry staples. It’s perfect for dipping veggies, spreading on wraps, or serving alongside grilled meats and falafel. Once you try it fresh, you’ll never go back to store-bought!
Ingredients
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1 can (15 oz) chickpeas, drained and rinsed
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1/4 cup fresh lemon juice (about 1 large lemon)
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1/4 cup tahini
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1 small garlic clove, minced
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2 tbsp olive oil, plus more for serving
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2-3 tbsp cold water (to thin, as needed)
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1/2 tsp ground cumin
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Salt, to taste (start with 1/2 tsp)
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Optional toppings: paprika, chopped parsley, extra olive oil
Instructions
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Blend tahini and lemon juice:
In a food processor, combine tahini and lemon juice. Blend for 1 minute until creamy and whipped. -
Add garlic, olive oil, cumin, and salt:
Add garlic, olive oil, cumin, and salt to the tahini mixture. Blend again for 30 seconds. -
Add chickpeas:
Add half the chickpeas and blend for 1 minute. Scrape down sides, then add the rest and blend for another minute or until smooth. -
Adjust texture:
With the processor running, add cold water 1 tablespoon at a time until hummus reaches your desired consistency.
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Serve:
Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika and chopped parsley if desired. Serve with pita, crackers, or fresh veggies.
Notes
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For an ultra-smooth hummus, peel the chickpeas before blending.
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Store in the fridge for up to 1 week.
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Great base for add-ins like roasted red peppers, sun-dried tomatoes, or fresh herbs.