Go Back

Homemade Hummus

Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 15 oz can chickpeas, drained or 1 ½ cups (250g) cooked chickpeas
  • ¼ cup 60ml fresh lemon juice (about 1 large lemon)
  • ¼ cup 60ml tahini (well-stirred)
  • 1 small garlic clove minced
  • 2 tbsp 30ml extra-virgin olive oil, plus more for serving
  • ½ tsp ground cumin
  • Salt to taste
  • 2 to 3 tbsp 30-45ml cold water or aquafaba (chickpea liquid)

Equipment

  • Food Processor or Blender

Method
 

  1. Blend the Tahini & Lemon Juice
  2. In a food processor, combine the tahini and lemon juice. Process for about 1 minute, then scrape down the sides and process for another 30 seconds. This helps create a smooth and creamy base.
  3. Add Flavorings
  4. Add the olive oil, minced garlic, cumin, and salt to the tahini mixture. Process for 30 seconds, scrape down the sides, and blend for another 30 seconds until well incorporated.
  5. Incorporate the Chickpeas
  6. Drain the chickpeas and add half to the food processor. Blend for 1 minute, then scrape the sides. Add the remaining chickpeas and process until the mixture is thick and mostly smooth (about 1 to 2 minutes).
  7. Adjust Consistency
  8. The hummus may be too thick at this stage. With the food processor running, slowly add 2 to 3 tablespoons of cold water or aquafaba until you reach your desired consistency.
  9. Serve & Enjoy
  10. Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with paprika, sumac, or za’atar. Serve with fresh vegetables, pita bread, or use it as a spread.