Homemade Hummus Recipe
This creamy garlic hummus is a classic Middle Eastern dip made with tender chickpeas, rich tahini, and a hint of fresh lemon. Smooth, flavorful, and easy to make, it’s perfect for serving with pita, veggies, or as a spread on sandwiches. Homemade and wholesome, it’s a healthier, tastier alternative to store-bought hummus.
Ingredients
- 1 1/2 cups cooked chickpeas or 1 can, 15 oz, drained and rinsed
- 1/3 cup smooth tahini
- 2 tablespoons extra virgin olive oil plus extra for serving
- 2 tablespoons fresh lemon juice about 1 medium lemon
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt
- 2 –3 tablespoons cold water or reserved chickpea liquid
- Pinch of ground cumin optional
- Garnish: paprika sumac, or chopped fresh parsley
Instructions
Prepare chickpeas:
- If using dried chickpeas, soak overnight and simmer for 1-2 hours until tender. Drain and rinse.
- If using canned chickpeas, drain, rinse, and optionally simmer for 5-10 minutes for a creamier texture.
- Blend base: In a food processor or high-speed blender, combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin (if using). Blend until smooth.
- Adjust consistency: Gradually add cold water or reserved chickpea liquid 1 tablespoon at a time while blending until the hummus reaches a silky, creamy texture.
- Serve: Transfer to a serving bowl. Drizzle with extra olive oil and garnish with paprika, sumac, or parsley. Enjoy with warm pita, crackers, or fresh vegetables.
Notes
Notes:
- For ultra-smooth hummus, peel chickpeas before blending.
- Can be stored in an airtight container in the fridge for up to 5 days.
- For a twist, add roasted red peppers, sun-dried tomatoes, or a dash of sesame oil.