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
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
Use canned chickpeas or home-cooked chickpeas for this recipe. Here is how we cook dried chickpeas.
A little help in the kitchen
Lori’s ingredient notes: Stir the tahini before measuring. Add the cold water gradually so you can stop when the hummus is as thick or loose as you like.
Make it lunch: Spread on a wrap with cucumber, tomatoes, and lettuce, or serve with a plate of vegetables and warm pita.
Prep ahead: Drain the chickpeas, juice the lemon, and measure the spices before blending. The tahini-and-lemon blending step helps the final texture.
Save some for later: Keep covered in the refrigerator and scoop out a serving with a clean spoon. Add the olive oil and paprika to that serving instead of repeatedly topping the whole container.
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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