Description
Our homemade hummus recipe is simple, classic, silky smooth, and creamy. The secret to a great and easy hummus recipe is simply great quality tahini and chickpeas and freshly squeezed lemon juice. It only takes 5 minutes to make, once you've tried our homemade hummus you won't go back to store-bought.
Ingredients
Units
Scale
- 1 - 15oz can of chickpeas, drained ( save the can water), and rinsed- Save the liquid of the can of chickpeas and set aside. You can save a few chickpeas to garnish the hummus.
- 1/2 cup tahini
- 1/3 cup freshly squeezed lemon juice
- 1/4 tsp salt
- 1/4 cup of water or the water you saved from the can of chickpeas (also called Aquafaba)
- One small clove of garlic (optional) See Note 5.
- Optional garnishes: chopped parsley, good quality extra virgin olive oil, paprika, chickpeas, or shawarma mushrooms.
Instructions
- Combine the chickpeas, tahini, salt, lemon, and water or aquafaba in a food processor and process until smooth and creamy, at least 2 minutes. Add more water or aquafaba, one tablespoon at a time, for a thinner hummus.
- To serve the hummus spread on a plate ( see images on the post) and garnish with olive oil. You may also add paprika, chickpeas, and chopped parsley.
Notes
- Make sure you process the hummus in the food processor for at least 2 minutes to get a really creamy hummus
- Taste the hummus and adjust salt and lemon to your taste
- Hummus without garlic will last in the fridge in a container with a tight lid for up to a week. Hummus made with garlic will last 3-4 days.
- Always use good quality tahini and chickpea and freshly squeezed lemon juice.
- We choose not to use any garlic when we make hummus. If you don't like raw garlic you may use roasted garlic instead.
- To make hummus from cooking chickpeas. Soak dry chickpeas in water and baking soda overnight. The following day, rinse and drain the chickpeas and cook them until soft either in a pot of water or in an Instantpot (multicooker, electric high-pressure cooker). Once cooked follow the hummus recipe. The hummus comes out with a very creamy texture. If you make the hummus while the chickpeas are still warm, you are in for a treat. Warm hummus is out of this world delicious, especially served with a warm pita.
- This post was originally published on April 17, 2012. We have updated the post with new images and more useful information
- Prep Time: 5 mins
- Category: Dip
- Method: Raw
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: .7
- Sodium: 64.6
- Fat: 3.9
- Saturated Fat: .5
- Unsaturated Fat: 3.4
- Trans Fat: 0
- Carbohydrates: 5.1
- Fiber: 1.2
- Protein: 2.2
- Cholesterol: 0