Hummus

Creamy Hummus with chickpeas and tahini is easy to make with just a few ingredients and a food processor. This dip or spread can be used on sandwiches and salads or served with your favorite fresh veggies.

Course Appetizer

Cuisine Middle Eastern

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 149kcal

Author John Kanell

Ingredients

1 (15-ounce) can chickpeas rinsed and drained (or 1½ cups cooked chickpeas)
¼ cup smooth tahini
3 to 4 tablespoons fresh lemon juice (2 lemons)
1 garlic clove
½ teaspoon ground cumin
½ teaspoon salt
2 to 3 tablespoons ice water
1 tablespoon extra virgin olive oil
Garnish: olive oil, paprika, sumac, or za’atar

Instructions

In the bowl of a food processor, combine the chickpeas, tahini, 3 tablespoons of lemon juice, garlic clove, cumin, and salt. Puree until smooth.
With the food processor running, slowly pour in 2 tablespoons of ice water. Continue processing, stopping occasionally to scrape down the bowl, until very smooth, about 5 minutes. (The hummus should be slightly warm to the touch.)
Add the olive oil, and process until well combined. Taste the hummus and add additional lemon, salt, or cumin if desired. If the hummus is thicker than you prefer, add the additional water.
Transfer the hummus to a serving bowl and use a spoon to make a swoopy swirl in the center. Top with olive and your seasoning of choice before serving. Hummus can be covered and refrigerated for up to 1 week, and is even better in flavor after a few hours in the fridge. Bring back to room temperature before serving.

Video

Notes

Give some ingredients a head start on blending. Instead of combining all the ingredients at once, it is important to start by blending the chickpeas with the tahini, lemon juice, and spices. This gives them a head start and helps the thick tahini disperse.
Stir the tahini well before measuring. Make sure your tahini is stirred together very well before measuring it. The oil and paste can separate during storage, and if you get too much oil or not enough in your measuring scoop, it will affect the consistency of the finished hummus.
Blend until very smooth and warm. A good indication that you’ve blended the ingredients long enough is if it is slightly warm to the touch. The food processor generates heat as it runs, some of which is transferred to the bowl and hummus over time. 5 minutes might sound like a long time, but hummus often needs even more time if the chickpeas are on the firmer side to start. Just keep processing until it’s super smooth and looks almost fluffy.
Add additional water for a thinner dip or dressing. After blending completely, sample the hummus to see if you like the consistency. The best way to thin it is by adding additional liquid, so I recommend blending in 1 additional teaspoon of ice water at a time until it reaches your ideal thinness.
Make this recipe ahead of time. The flavors of this dip are even better after sitting for a few hours in the fridge because time allows the flavors of the blended ingredients to meld.
Extra creamy variation. In a small saucepan, combine the drained chickpeas, ½ teaspoon of baking soda, and enough water to cover the chickpeas by about 2 inches. Simmer for 10-20 minutes, or until the skins start floating in the water and the chickpeas are very soft and easily break apart. Drain and rinse with cold water. If desired, you can peel the chickpeas, and discard the firmer skin.
Flavored hummus: Flavor this classic recipe with various ingredients like fresh herbs (dill, cilantro, basil), roasted red peppers, roasted garlic, sundried tomatoes, and olives. Add a handful of your flavoring ingredients to the food processor at the start of blending to ensure the ingredients are well-pureed.

Nutrition