Easy Homemade Hummus

5 from 10 votes

Thick and creamy homemade hummus is so easy to whip up! This is a classic hummus recipe that you will make time and time again! Makes a perfect spread for sandwiches and wraps too.

Prep Time5

Total Time5

Course: Appetizer

Cuisine: Middle Eastern

Keyword: dip, gluten-free

Servings: servings

Calories: 672kcal

Author: Lora

Ingredients

30 oz canned chickpeas garbanzo beans, drained with liquid reserved (I use two 15oz cans)
⅓ cup chickpea liquid or more, as needed
2 garlic cloves
½ cup tahini
¼ cup olive oil
2 lemons juiced
1 teaspoon cumin
½ teaspoon salt
½ teaspoon freshly ground pepper
1 teaspoon zataar optional
garnish
olive oil
paprika
fresh parsley

Instructions

In a small bowl mix together the lemon juice and salt. Make a chickpea puree by adding the chickpeas and garlic to the food processor (or Vitamix or your blender) and pulsing it. While you are processing the chickpeas, slowly add this mixture into the food processor until the chickpeas are smooth.
Add in ¼ cup of tahini to the food processor, then seal it and add in ⅓ cup of ice cold water while it is running. Add in the olive oil. Run the food processor for a few minutes until it starts to get smooth and fluffy. If seems too thick, add in a little more water in small increments and run food processor another minute or two until you achieve your desired consistency.
Spoon the hummus into a bowl or serving plate and drizzle with additional olive oil, paprika and fresh parsley. Sprinkle on a little zataar (optional). Serve with warm pita chips and fresh veggies.

Notes

Do not rush the blending. Five minutes is the minimum for truly smooth hummus. Set a timer. Most people stop at 1 to 2 minutes and wonder why their hummus is grainy.
Stir the tahini before measuring. The oil separates to the top of the jar. If you scoop from the top you will get mostly oil; from the bottom, mostly paste. Stir it thoroughly from the bottom first.
Peel the chickpeas for ultra-smooth hummus. This is optional but if you want hummus as smooth as a fine restaurant, pinch each chickpea between your fingers to slip off the thin skin before blending. It takes extra time and the result is noticeably silkier.
Taste before serving. Hummus needs adjustment every time depending on your lemons, your tahini brand, and your chickpeas. Always taste and adjust at the end — a bit more salt, another squeeze of lemon, or an extra drizzle of olive oil can transform the final result.
Serve at room temperature. Cold hummus straight from the fridge is thicker and the flavors are muted. Let it sit out for 15 to 20 minutes before serving and it will be dramatically better.

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