Homemade Hummus

Homemade Hummus

Creamy chickpea dip whipped smooth with tahini, lemon, and garlic in minutes.

Total 15 min Makes 16 oz Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This hummus gets its silky texture from peeling the chickpeas and blending them with tahini and ice water until light and fluffy. Serve it with warm pita, fresh vegetables, or as a spread for sandwiches and wraps. It comes together faster than most dips and keeps well in the fridge for easy snacking.

Ingredients

  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup ice water, plus more as needed
  • 1/4 teaspoon paprika, for garnish
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Drain and rinse the chickpeas, then rub them between your hands or a towel to loosen and remove the skins; discard the skins for a smoother hummus.

  2. In a food processor, combine the tahini and lemon juice and process for 1 minute until light and creamy.

  3. Add the olive oil, minced garlic, cumin, and salt to the tahini mixture and process for 30 seconds.

  4. Add half the chickpeas and process for 1 minute, then add the remaining chickpeas and process another 1 to 2 minutes, scraping down the sides as needed.

  5. With the processor running, slowly drizzle in the ice water until the hummus is light and smooth, adding more water 1 tablespoon at a time if needed.

  6. Taste and adjust seasoning with additional salt or lemon juice as needed.

  7. Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with paprika and chopped parsley before serving.

Rate this recipe

★ 4.8 (1)

Homemade Hummus

This hummus gets its silky texture from peeling the chickpeas and blending them with tahini and ice water until light and fluffy. Serve it with warm pita, fresh vegetables, or as a spread for sandwiches and wraps. It comes together faster than most dips and keeps well in the fridge for easy snacking.

15 min 16 oz 165 cal

Ingredients

  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup ice water, plus more as needed
  • 1/4 teaspoon paprika, for garnish
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. 1

    Drain and rinse the chickpeas, then rub them between your hands or a towel to loosen and remove the skins; discard the skins for a smoother hummus.

  2. 2

    In a food processor, combine the tahini and lemon juice and process for 1 minute until light and creamy.

  3. 3

    Add the olive oil, minced garlic, cumin, and salt to the tahini mixture and process for 30 seconds.

  4. 4

    Add half the chickpeas and process for 1 minute, then add the remaining chickpeas and process another 1 to 2 minutes, scraping down the sides as needed.

  5. 5

    With the processor running, slowly drizzle in the ice water until the hummus is light and smooth, adding more water 1 tablespoon at a time if needed.

  6. 6

    Taste and adjust seasoning with additional salt or lemon juice as needed.

  7. 7

    Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with paprika and chopped parsley before serving.