Recipe Background
Enjoy this ultra-smooth, creamy homemade hummus perfect for snacks and appetizers.
This recipe for Homemade Hummus is quick and easy to make, and you’ll love dipping into it! Chickpeas are blended with tahini until super-smooth and creamy, and they’re seasoned with robust olive oil, smoky cumin, and tangy lemon juice. You can have this as a snack or appetizer with whatever you want to dip! Homemade Hummus is simple, delicious, and you can save some in your fridge for whenever you want to snack on something.
Ingredients
For the hummus:
- 1 (15-ounce) can chickpeas rinsed and drained
- 1/2 teaspoon baking soda
- water to taste, room temperature
- 1/4 cup lemon juice plus more, to taste
- 1 clove garlic roughly chopped
- 1/2 teaspoon fine sea salt plus more, to taste
- 1/2 cup tahini
- 2 tablespoons ice water plus more, to taste
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
Optional, for serving:
- whole chickpeas to taste
- extra-virgin olive oil to taste
- paprika to taste
- fresh herbs to taste
Directions
- Place 1 of the cans of the chickpeas in a medium saucepan and add the baking soda.
- Cover the chickpeas with several inches of the room temperature water.
- Bring the chickpeas to a boil over high heat.
- Continue boiling, reducing heat if necessary to prevent overflow, until the chickpeas look bloated, their skins are falling off, and they are tender, about 20 minutes.
- In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set them aside.
- In a food processor or high-powered blender, combine 1/4 cup of the lemon juice, the garlic, and 1/2 teaspoon of the salt.
- Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, about 10 minutes.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons of the ice water.
- Scrape down the food processor and blend until the hummus mixture is ultra-smooth, pale, and creamy. If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more of the extra ice water.
- Add the cumin and the chickpeas to the food processor.
- While blending, drizzle in 1 tablespoon of the extra-virgin olive oil.
- Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more of the ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste and adjust the seasoning wit the extra lemon juice and the extra salt, as needed.
- Plate the hummus in a serving bowl or on a platter, and use a spoon to create decorative peaks on top.
- Top with the remaining whole chickpeas, the remaining extra-virgin olive oil, the paprika, and the fresh herbs.
- Serve.
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