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Easy Hummus Recipe

Easy Hummus Recipe

Steven
This creamy, nutty dip comes together in about 10 minutes using just a handful of pantry staples, and the flavor is miles ahead of anything you'd grab off the grocery store shelf. Once you taste homemade hummus for the first time, store-bought versions will feel like a distant memory. The secret lies in a few small techniques, the right ratio of tahini to chickpeas, and blending it long enough to get that silky-smooth texture.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Sauce, Snack
Cuisine Greek, Mediterranean, Turkish
Servings 6
Calories 145 kcal

Equipment

  • Food processor - Standard 7 to 11-cup size works perfectly
  • Colander
  • Fine-mesh strainer - Alternative to colander
  • Measuring cups
  • Measuring spoons
  • Medium bowl - For catching chickpea liquid
  • Rubber spatula - Or silicone scraper
  • Serving bowl - Shallow bowl works best for serving
  • Citrus juicer - For fresh lemon juice

Ingredients
  

  • 15 oz chickpeas - 425g, 1 can, drained, reserve the liquid from the can
  • 3 tablespoons tahini - 45g, well-stirred
  • 3 tablespoons fresh lemon juice - 45ml, about 1 large lemon
  • 2 tablespoons extra virgin olive oil - 30ml, plus more for serving
  • 1 clove garlic - small, peeled
  • 0.25 teaspoon ground cumin - 1.25g
  • 0.5 teaspoon salt - 3g, or to taste
  • 2 tablespoons reserved chickpea liquid - 30ml, or cold water, as needed
  • paprika - for garnish
  • fresh flat-leaf parsley - finely chopped, for garnish

For Serving (Optional)

  • pita bread - warm, torn into pieces
  • cucumber slices - for dipping
  • cherry tomatoes - for dipping
  • bell peppers - sliced, for dipping
  • carrot sticks - for dipping

Instructions
 

  • Drain the can of chickpeas into a colander set over a medium bowl to catch the liquid. Do not rinse the chickpeas.
  • In the food processor, blend the tahini and lemon juice together for 30-45 seconds until smooth and lightened in color.
  • Add the drained chickpeas and peeled garlic clove to the food processor. Pulse about 10 times in short bursts to break them down into a chunky paste.
  • With the processor running on low, slowly drizzle in the olive oil. Add the ground cumin and salt.
  • Blend continuously for 3-4 minutes until ultra-smooth. If too thick, add the reserved chickpea liquid 1 tablespoon at a time while blending.
  • Taste and adjust seasoning with more salt, lemon juice, or cumin if needed. Thin with additional chickpea liquid if desired.
  • Transfer to a shallow serving bowl and create swirls on the surface with a spoon. Drizzle with olive oil and garnish with paprika and fresh parsley.

Notes

  • Blend longer than you think: 3-4 minutes of continuous blending is the sweet spot for a truly smooth texture. Most people stop too early, which leaves the hummus grainy.
  • Pre-blend tahini and lemon: This step lightens the texture and mellows the raw garlic bite. Don't skip it even if it feels like an extra step.
  • Save the chickpea liquid: The starchy liquid from the can (aquafaba) is the best liquid to use for thinning hummus as it adds flavor and helps with creaminess.
  • Use good-quality tahini: Look for brands that list only hulled sesame seeds and have a smooth, pourable consistency. Lower quality tahini can make hummus bitter.
  • Room temperature ingredients: For the creamiest texture, let your ingredients sit at room temperature for about 15 minutes before blending.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. Add a thin layer of olive oil on top to prevent drying out.
  • Freezing instructions: Freeze in a freezer-safe container for up to 3 months. Drizzle a thin layer of olive oil over the top before freezing to help preserve moisture. Thaw overnight in the refrigerator.
  • Make it smoother: For an ultra-smooth, restaurant-quality texture, remove the chickpea skins by soaking drained chickpeas in warm water and rubbing them between your fingers. Most of the skins will float to the surface and can be skimmed off.
  • Flavor variations: Try adding roasted red peppers, roasted garlic, fresh dill, beetroot, harissa paste, or swapping chickpeas for cannellini beans.
  • Let it rest: Allow the hummus to sit for 10-15 minutes before serving if you have time. This allows the flavors to meld and the texture to settle.
Keyword creamy hummus, easy dip recipe, homemade hummus, vegan snack