Creamy Homemade Hummus

Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Servings: 6

Make this easy, smooth hummus recipe with chickpeas, tahini, and lemon for a tasty homemade alternative to store-bought versions.

Recipe Details

Quantity	Name	Preparation Notes
1 (15oz) can or 1 ½ cups (250g) cooked chickpeas	chickpeas, drained
1/4 cup (60ml)	fresh lemon juice	juice of 1 large lemon
1/4 cup (60ml)	tahini	well-stirred
1 small, minced	garlic clove
2 tablespoons (30ml), plus more for serving	extra-virgin olive oil
2 to 3 tablespoons (45ml)	cold water or aquafaba
1/2 teaspoon	ground cumin
to taste	salt
Dash for serving	ground paprika, sumac, or Za’atar

Step 1: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more to whip the tahini. (Tips: Whipping the tahini first makes the hummus smoother.)
Step 2: Add the olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides, then process until well blended.
Step 3: Drain chickpeas and add half to the food processor, processing for 1 minute. Scrape the sides, add remaining chickpeas, and process until smooth. (Tips: For smoother texture, pause to scrape down the bowl often.)
Step 4: If hummus is too thick, add 2 to 3 tablespoons of cold water or aquafaba while the processor runs until desired consistency. (Tips: Aquafaba can enhance the fluffiness of the hummus.)
Step 5: Taste and adjust seasoning if necessary. Serve with a drizzle of olive oil and sprinkle of paprika, sumac, or Za'atar. (Tips: Add more lemon juice or cumin to suit your taste.)
Step 6: Store hummus in an airtight container in the refrigerator for up to one week or freeze with a thin layer of olive oil on top for a month. (Tips: Freezing with a layer of olive oil helps maintain freshness.)

Notes: For extra smooth hummus, you can peel the chickpeas before processing, though it's not necessary.