Description
This Homemade Hummus is smooth, garlicky, and so much better than store-bought. Made with chickpeas, tahini, lemon juice, and garlic, it’s an easy, healthy dip perfect for snacking or spreading on sandwiches.
Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini
- 1–2 garlic cloves, minced
- 2 tbsp extra virgin olive oil, plus more for serving
- 1/2 tsp ground cumin
- 1/2 tsp salt (more to taste)
- 2–4 tbsp cold water
- 1/2 tsp paprika or sumac (optional, for garnish)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Drain and rinse the chickpeas. For extra smooth hummus, peel the chickpea skins by gently rubbing them with a paper towel.
- In a food processor, combine the tahini and lemon juice. Process for 1 minute until light and creamy.
- Add the minced garlic, salt, and cumin. Blend again until combined.
- Add the chickpeas in batches, blending until smooth and scraping down the sides as needed.
- While blending, slowly drizzle in the olive oil and cold water until the hummus reaches your desired consistency.
- Taste and adjust seasoning if needed.
- Spoon into a bowl and drizzle with extra olive oil. Garnish with paprika or sumac and chopped parsley if desired.
Notes
- Add roasted red peppers for roasted red pepper hummus.
- Blend in sun-dried tomatoes or kalamata olives for a flavor twist.
- Use smoked paprika for a deeper flavor profile.
- Top with toasted pine nuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes processing
- Category: Appetizer, Dip
- Method: Food Processor
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg