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Healthy Homemade Hummus Recipe

This quick homemade hummus is creamy, lemony, and full of savory tahini flavor. It comes together in about 10 minutes with canned chickpeas and a food processor.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can (425 g) Chickpeas, drained and rinsed
  • 1/4 cup (60 g) Tahini, well stirred
  • 1/4 cup (60 ml), approximately 1-2 lemons Fresh lemon juice
  • 1 clove Small garlic clove, peeled
  • 2 tablespoons Extra-virgin olive oil
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon, plus more to taste Fine sea salt
  • 2-4 tablespoons, as needed Ice-cold water
Optional Garnishes
  • As desired Paprika, chopped parsley, additional olive oil, or whole chickpeas

Method
 

Step-by-Step
  1. Drain and rinse the chickpeas thoroughly. For especially smooth hummus, gently rub away and discard the chickpea skins, although this step is optional.
  2. Add the tahini and fresh lemon juice to a food processor. Blend for 30-60 seconds, until the mixture looks smooth, creamy, and lighter in color.
  3. Add the garlic, cumin, salt, chickpeas, and extra-virgin olive oil. Process for 1-2 minutes, stopping once or twice to scrape down the sides.
  4. With the food processor running, gradually add ice-cold water 1 tablespoon at a time. Continue blending until the hummus is creamy and reaches your preferred consistency.
  5. Taste the hummus and adjust it with additional lemon juice, salt, or cumin as needed. Blend briefly after each adjustment so the flavors are evenly distributed.
  6. Spoon the hummus into a serving bowl. Use the back of a spoon to make a shallow swirl if desired.
  7. Finish with paprika, chopped parsley, a drizzle of olive oil, or a few whole chickpeas. Serve immediately or chill until ready to eat.

Notes

For the smoothest hummus, blend the tahini and lemon juice before adding the chickpeas, use ice-cold water, and process for about 2-3 minutes total. Hummus can be made with dried chickpeas by soaking them overnight and simmering them for approximately 60-90 minutes until very tender.