Easy Homemade Hummus
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.
Servings: 3 servings
Calories: 672kcal
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 tsp cumin
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 tsp 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 1/4 cup of tahini to the food processor, then seal it and add in 1/3 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
As this recipe requires very few ingredients, try to use the highest quality possible.
To make “Ice Cold” Water, simply place a few ice cubes in a glass of water for ~ 5 minutes.
Your Tahini should be smooth and runny — not a thick paste.
Storage: Store any leftovers in an airtight container. They will last about one week in the fridge.
Sourcing: You can find the tahini at Middle Eastern markets, natural-food stores and in most large supermarkets.
Substitutes: For best results, follow the recipe as is. If you are allergic to tahini, sub with more olive oil. All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
To make “Ice Cold” Water, simply place a few ice cubes in a glass of water for ~ 5 minutes.
Your Tahini should be smooth and runny — not a thick paste.
Storage: Store any leftovers in an airtight container. They will last about one week in the fridge.
Sourcing: You can find the tahini at Middle Eastern markets, natural-food stores and in most large supermarkets.
Substitutes: For best results, follow the recipe as is. If you are allergic to tahini, sub with more olive oil. All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Nutrition
Calories: 672kcal | Carbohydrates: 55g | Protein: 22g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 23g | Sodium: 1193mg | Potassium: 711mg | Fiber: 16g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 41mg | Calcium: 185mg | Iron: 6mg