Creamy, Dreamy Homemade Hummus
This foolproof hummus recipe is smoother, richer, and more flavorful than store-bought. Made with pantry staples and ready in 10 minutes, it’s the ultimate dip or spread!
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Servings: 6
Calories: 120kcal
Equipment
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- ½ tsp baking soda optional, for peeling
- ¼ cup 60g tahini
- 3 tbsp lemon juice
- 1 garlic clove minced
- ½ tsp salt
- ½ tsp ground cumin optional
- 3 tbsp ice water
- 2 tbsp extra-virgin olive oil + more for drizzling
- Paprika or sumac for garnish
Instructions
- Optional Peel Chickpeas: Simmer rinsed chickpeas with baking soda in water for 10 mins, then drain and rinse. Rub gently to remove skins.
- Blend Tahini Base: In a food processor, blend tahini, lemon juice, garlic, and salt until creamy (1 min).
- Add Chickpeas: Add chickpeas and cumin. Blend while drizzling in ice water until smooth (3-4 mins).
- Emulsify: With the processor running, stream in olive oil until fluffy.
- Serve: Transfer to a bowl, drizzle with oil, and sprinkle with paprika.
Notes
- Extra Creamy: Peel the chickpeas or use aquafaba (chickpea liquid) instead of water.
- Spice It Up: Add ½ tsp smoked paprika or 1 roasted jalapeño.
- Herb Variation: Blend in ¼ cup fresh parsley or cilantro.
- Storage: Keeps for 5 days in the fridge. Freeze for up to 1 month.
- No Food Processor? Use a high-powered blender, scraping sides often.
Nutrition
Serving: 0.25cup | Calories: 120kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Iron: 1.2mg