BEST Hummus Recipe
This easy homemade hummus recipe is ultra smooth, creamy, and made with simple pantry staples. Use canned chickpeas or chickpeas cooked from scratch, then follow my tips for the lightest, fluffiest texture every time.
Servings: 12 servings (1/4 cup each)
Calories: 137kcal
Ingredients
- ¾ cup tahini
- 3 tablespoons fresh lemon juice - plus more to taste
- 1 teaspoon salt - plus more to taste
- ½ teaspoon ground cumin
- 1-2 small garlic cloves - peeled and smashed
- 1-2 tablespoons extra virgin olive oil
- 2-6 tablespoons ice cold water - or ice cubes
- 3 cups cooked chickpeas - or 2 (15-ounce) cans of chickpeas, drained and rinsed (see notes)
Instructions
- Add ¾ cup of tahini and 3 tablespoons of fresh lemon juice to a high-speed blender or food processor. Blend until thick and creamy, about 60 seconds. Scrape down the bowl.
- Add 1-2 small garlic cloves, 1 teaspoon of salt, and ½ teaspoon of cumin. Blend until the garlic is finely chopped. Scrape down again.
- Add 3 cups of cooked chickpeas and blend until smooth, about 1 to 2 minutes. Scrape down the bowl, then blend again.
- With the machine running, drizzle in 1-2 tablespoons of extra virgin olive oil. Then add ice-cold water 1 tablespoon at a time (or 1 small ice cube) and continue to blend until pale, smooth, and creamy.
- Add more salt, tahini, and/or lemon juice if needed, then blend 15 to 20 seconds more.
- Spoon into a bowl, swirl, and finish with a drizzle of olive oil and your favorite toppings.
Notes
Yield: Approximately 3 cups, or 12 servings (1/4 cup each)
Canned chickpea upgrade (for smoother hummus) - Canned chickpeas can be a bit firm. For a creamier texture, simmer drained canned chickpeas with 1/2 teaspoon baking soda for 15 to 20 minutes, then drain and rinse well before blending. This is an easy way to get restaurant-quality hummus without needing to make chickpeas from scratch.
Ice-cold water tip - Ice-cold water helps the hummus turn lighter and creamier. Start with less, about 2 to 4 tablespoons, then add more only if needed.
Blend time matters - Blend longer than you think and scrape the bowl often. Under-blending is the most common reason hummus turns out grainy.
Tahini matters - Use tahini that is smooth, pourable, and lightly nutty (not thick or bitter).
Storage - Refrigerate in an airtight container for 4 to 5 days. Smooth the top and add a thin drizzle of olive oil before storing.
Freezing - Freeze for up to 3 months. Thaw overnight in the fridge, then stir well (or re-blend) and add a splash of cold water or lemon juice to refresh the texture.
- Please note - Season to suit your taste. You may need to add more salt, lemon juice, cumin, or tahini to get the flavor and consistency just right.
Nutrition
Calories: 137kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 313mg | Potassium: 134mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
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