Homemade Hummus


Posted: July 4
recipe image

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

• 1 (15 ounce) can chickpeas, rinsed and drained • 1/2 teaspoon baking soda • 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 as needed • 1/2 teaspoon ground cumin • 1 tablespoon extra-virgin olive oil • Any of the following garnishes: drizzle of olive oil, sprinkle of ground sumac or paprika, chopped fresh parsley, or some chickpeas

Directions

Step 1

Place the chickpeas in a medium saucepan and add the baking soda.

Step 2

Cover the chickpeas with several inches of water.

Step 3

Bring the mixture to a boil over high heat.

Step 4

Continue boiling, reducing heat if necessary to prevent overflow, until the chickpeas look bloated, their skins are falling off, and are tender, about 20 minutes.

Step 5

In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.

Step 6

In a food processor or high-powered blender, combine the lemon juice, garlic, and salt.

Step 7

Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally about 10 minutes.

Step 8

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

Step 9

While running the food processor, drizzle in 2 tablespoons of the ice water.

Step 10

Scrape down the food processor, and blend until the 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 ice water.

Step 11

Add the cumin and the drained, cooked chickpeas to the food processor.

Step 12

While blending, drizzle in the olive oil.

Step 13

Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Step 14

Taste, and adjust the seasonings as necessary.

Step 15

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top.

Step 16

Top with the garnishes of your choice, and serve.


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