Creamy Homemade Hummus
This homemade classic hummus is proof that the simplest ingredients often make the best recipes. Once you taste how smooth and flavorful it is, you’ll never want to buy pre-made hummus again.
Equipment
- Food Processor or High Speed Blender
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium garlic cloves, peeled
- ½ cup tahini I am using the one from Trader Joe's
- Juice of one lemon
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2-3 tablespoons cold water or a few ice cubes (for that extra creaminess)
- 1 tablespoon extra-virgin olive oil
Instructions
- Optional (for ultra-creamy texture):Drain and rinse the canned chickpeas. Add them to a pot of boiling water and simmer for 15 minutes. Once slightly cooled, gently remove the skins by rubbing the chickpeas between your hands or in a clean towel.
- In a food processor, combine the chickpeas, garlic, tahini, lemon juice, cumin, and salt. Blend for 1–2 minutes until smooth.
- Slowly drizzle in cold water (or add ice cubes one at a time). Continue blending until the hummus becomes light and creamy.
- Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika.
Notes
- Boiling the chickpeas and removing the skin softens them, resulting in an extra creamy, velvety hummus.
- Cold water or ice cubes help emulsify the tahini and lighten the texture.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Serving ideas: Pair with pita bread, veggie sticks, or use as a spread in wraps or sandwiches.