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Creamy Homemade Hummus Recipe

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Creamy homemade hummus made with chickpeas, tahini, fresh lemon juice, garlic, and olive oil. This smooth Mediterranean dip is ready in just 15 minutes and is perfect with pita, vegetables, wraps, or grain bowls.

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 2–4 tablespoons ice-cold water
  • Paprika, parsley, or whole chickpeas for garnish, optional

Instructions

  1. Add the tahini and fresh lemon juice to a food processor. Process for about 1 minute, scraping down the sides as needed, until light and creamy.
  2. Add the garlic, olive oil, cumin, and salt. Blend until well combined.
  3. Add the drained and rinsed chickpeas and process until the mixture begins to turn smooth.
  4. With the food processor running, gradually add the ice-cold water, 1 tablespoon at a time, until the hummus reaches your desired creamy consistency.
  5. Continue processing for another 1–2 minutes until very smooth. Taste and adjust the salt, lemon juice, or cumin as desired.
  6. Transfer the hummus to a serving bowl. Make a shallow swirl on top, drizzle with extra-virgin olive oil, and garnish with paprika, parsley, or whole chickpeas if desired.

Notes

  • For extra-smooth hummus, blend thoroughly and add ice-cold water gradually. Removing the chickpea skins can make the texture even smoother.
  • For roasted garlic hummus, replace the raw garlic with several cloves of roasted garlic.
  • For spicy hummus, add cayenne pepper, red pepper flakes, harissa, or chili paste to taste.
  • For roasted red pepper hummus, blend drained roasted red peppers with the chickpeas and reduce the water as needed.
  • For herb hummus, blend in fresh parsley, cilantro, or basil.
  • For extra-lemony hummus, add additional fresh lemon juice and finely grated lemon zest.
  • Tahini can be omitted if necessary, although the flavor and texture will change. Extra olive oil or a mild seed or nut butter can add creaminess.
  • Dried chickpeas can be used instead of canned chickpeas. Soak them overnight and cook until very soft before blending.
  • Store leftover hummus in an airtight container in the refrigerator for 4–5 days.
  • Serve cold or at room temperature. If refrigerated hummus becomes thick, stir in a small amount of cold water or lemon juice before serving.
  • Serve with pita bread, pita chips, cucumber, carrots, bell peppers, celery, crackers, sandwiches, wraps, salads, roasted vegetables, or grain bowls.

Nutrition

Find it online: https://thefamilycooking.com/creamy-homemade-hummus-recipe/