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Hummus Recipe

Easy Homemade Hummus

iamwinfred
This Easy Homemade Hummus is ultra-creamy, packed with flavor, and ready in just 10 minutes. Made with simple ingredients like chickpeas, tahini, lemon juice, and garlic, it's infinitely better than store-bought and completely customizable to your taste preferences.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 8 servings
Calories 120 kcal

Equipment

  • Food processor or high-speed blender
  • Measuring cups and spoons
  • Citrus juicer or use your hands
  • Rubber spatula
  • Serving bowl or plate

Ingredients
  

  • 2 cans chickpeas 15 oz each (850g total), drained and rinsed
  • 1/2 cup tahini 120ml, well-stirred
  • 1/4 cup fresh lemon juice 60ml, about 2 lemons
  • 2 cloves garlic peeled
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon ground cumin
  • 2-3 tablespoons cold water as needed for consistency
  • 2 tablespoons extra-virgin olive oil 30ml, plus more for serving
  • 3-4 ice cubes

For Garnish

  • paprika or sumac for sprinkling
  • fresh parsley chopped, optional
  • extra-virgin olive oil for drizzling

Instructions
 

  • Drain and rinse the chickpeas in a colander. For extra-smooth hummus, peel the skins by rubbing chickpeas between your fingers or soaking in warm water.
  • Add tahini and lemon juice to food processor. Process for 1 minute until thick, creamy, and lighter in color, scraping down sides with spatula.
  • Add garlic, salt, and cumin to the tahini mixture. Process for 30 seconds until well combined and scrape down sides.
  • Add half the chickpeas and process for 1 minute. Add remaining chickpeas and process for 1-2 minutes until mixture comes together.
  • Add ice cubes and olive oil. Process continuously for 3-4 minutes without stopping until hummus becomes very smooth and creamy.
  • While processor runs, slowly drizzle in cold water one tablespoon at a time until you reach desired spreadable consistency. Taste and adjust seasonings.
  • Transfer to serving bowl, create swirls with spoon back, drizzle with olive oil, and sprinkle with paprika or sumac. Top with parsley if desired.

Notes

  • For ultra-smooth hummus, take time to peel the chickpeas by removing their skins. This creates an incredibly silky texture.
  • The ice cubes are the secret to light, fluffy, restaurant-quality hummus. Don't skip them!
  • Use high-quality tahini made from hulled sesame seeds. The brand makes a significant difference in flavor.
  • Let your food processor run for the full 4-5 minutes. This extended processing time creates that ultra-smooth, creamy texture.
  • If using dried chickpeas, cook them until very soft (almost falling apart). Overcooking actually helps create creamier hummus.
  • Hummus thickens as it chills. If too thick after refrigeration, stir in a tablespoon or two of water or lemon juice to refresh.
  • Store in an airtight container with a thin layer of olive oil on top for up to 5-7 days in the refrigerator.
  • Hummus can be frozen in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator.
  • For roasted garlic hummus, replace raw garlic with one whole head of roasted garlic for a mellow, sweet flavor.
  • Adjust garlic to taste: use 1 clove for mild hummus, 3-4 cloves for garlic lovers.

Nutrition

Serving: 1ServingCalories: 120kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 140mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 8mgCalcium: 4mgIron: 8mg
Keyword chickpea dip, creamy hummus, easy hummus, healthy snack, homemade hummus
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