Amazing Homemade Hummus: 1 Secret Tip
You can recreate the creamy, flavorful hummus we tasted in the Middle East right in your kitchen. This recipe captures the perfect balance of chickpeas, bright lemon, and nutty tahini. It is a simple entry in our culinary diary.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1.5 cups
- Category: Dip
- Method: Food Processor
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons cold water (or more, for desired consistency)
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1/4 teaspoon salt (or to taste)
- Pinch of ground cumin (optional)
Instructions
- Combine the rinsed chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor.
- Process the mixture for one minute. Stop and scrape down the sides.
- With the processor running, slowly drizzle in the cold water until the hummus becomes light and fluffy. This takes about two to three minutes.
- Taste the hummus. Add more lemon juice or salt if needed. If it is too thick, add water one teaspoon at a time.
- Transfer the hummus to a shallow bowl. Drizzle generously with olive oil and sprinkle with cumin, if using.
- Serve immediately with warm pita bread or fresh vegetables.
Notes
- For the smoothest texture, remove the skins from the chickpeas before blending. Richard says it makes a difference!
- If you don’t have a food processor, a high-powered blender can work, but you may need to add slightly more liquid.
- This hummus tastes best when made fresh, but you can store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg