Creamy homemade hummus made with chickpeas, tahini, lemon, garlic, and cumin. Finish with olive oil and paprika, then serve with vegetables or pita.
More recipes to try: Guacamole Hummus · Simple Artichoke Dip · Texas Bean Dip
Easy Delicious Hummus
How to make hummus with chickpeas, garlic, tahini and olive oil. This is the best hummus recipe!
Ingredients
Method
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
- Drain the chickpeas. Then add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
- The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.
- Taste and adjust as needed with more salt or lemon. Serve with a drizzle of olive oil and a sprinkle of paprika over the top.
Notes
Store hummus in an airtight container and refrigerate for up to one week.
Use canned chickpeas or home-cooked chickpeas for this recipe. Here is how we cook dried chickpeas.
Use canned chickpeas or home-cooked chickpeas for this recipe. Here is how we cook dried chickpeas.
For garlic in every creamy bite: An OXO garlic press helps break down the garlic before it goes into the hummus. Add it with the chickpeas, tahini, and lemon, then blend as directed. A small tool, but a handy one when hummus becomes a regular snack.
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