Homemade Hummus
Print PinServings: 10
Calories: 139kcal
This homemade hummus recipe blends canned chickpeas, tahini, garlic, lemon juice, olive oil, and seasoning into a smooth, creamy dip. Make it in 30 minutes or less in a food processor, and it's the perfect healthy snack or appetizer!
Ingredients
- 28 oz canned chickpeas (2 14 oz cans)*
- 3 tablespoon fresh lemon juice
- 3 tablespoon tahini
- 1 large garlic clove (or 2 teaspoon minced garlic)**
- 3 tablespoon olive oil
- ¼ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- 4-6 tablespoon ice cold water
- paprika for serving optional
Instructions
- ***Drain and rinse the chickpeas and add them to a large bowl. Fill the bowl with warm water.Gently rub the chickpeas between your fingers to remove the skins and leave both the chickpeas and skins in the water as you go. You don't need to remove every skin--if a few get missed that's fine. Use a strainer to fish out the chickpea skins. Once they're removed, pour out the water so that only the chickpeas are left.28 oz canned chickpeas (2 14 oz cans)*
- Add the lemon juice, tahini, garlic, olive oil, cumin, and salt to the food processor and blend for two minutes, scraping down the sides halfway through.3 tablespoon fresh lemon juice, 3 tablespoon tahini, 1 large garlic clove (or 2 teaspoon minced garlic)**, 3 tablespoon olive oil, ¼ teaspoon ground cumin, ¾ teaspoon fine sea salt
- Add the chickpeas and 4 tablespoons of water, then mix for two minutes. At this point, add another tablespoon or two of water, if needed, to get the desired consistency.Taste test the flavor as well to determine if you'd like to add more of any other ingredient.4-6 tablespoon ice cold water
- Mix for 2-3 more minutes.If you did not peel off the chickpea skins, mix for a couple extra minutes.
- Refrigerate for a few hours before serving (optional). Serve with paprika (optional).Enjoy!paprika for serving
Notes
*I try to use the highest quality chickpeas I can find at the grocery store, and it has a big impact on the overall flavor. I'll generally avoid store brands, and pick an organic option if there is any.
**Make sure to remove the outer skin, and use more garlic if you like a strong garlicky flavor.
***Removing the chickpea skins is optional, but I highly recommend it. This gives the hummus a creamier texture and is worth the few extra minutes. If you're in a rush, skip this step and let it blend for a few more minutes in the food processor.
Equipment
- 1 large bowl
- strainer
- measuring spoons
- food processor