Homemade Hummus
Silky, creamy hummus made from scratch with plenty of tahini and fresh lemon. Much better than store-bought and ready in under 10 minutes.
Servings: 6 servings
Calories: 180kcal
Ingredients
- 15 oz can chickpeas, drained (reserve liquid)
- 1/3 cup tahini well stirred
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 clove garlic
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp ground cumin
- 2-3 tbsp ice water
- 2 tbsp olive oil for serving
- smoked paprika, for serving optional
Instructions
- Add tahini and lemon juice to a food processor. Process for 1 minute, scrape down the sides, and process for another 30 seconds. This lightens the tahini and creates a creamier base.
- Add garlic, salt, and cumin. Process for 30 seconds until combined.
- Add drained chickpeas and process for 1 full minute.
- With the processor running, drizzle in ice water one tablespoon at a time until the hummus is smooth and creamy. 2 tablespoons is usually enough.
- Taste and adjust salt and lemon. Transfer to a bowl, create a shallow well with the back of a spoon, drizzle with olive oil, and dust with smoked paprika if desired.
Notes
For the smoothest result, peel the chickpeas before processing — rub them between two kitchen towels and the skins slip right off. Use high-quality tahini; it makes a noticeable difference. Keeps in the fridge for up to 1 week.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 1.5g | Sodium: 230mg | Fiber: 4g | Sugar: 2g