The Best Homemade Hummus
Super creamy, light, and fluffy- this is The Best Homemade Hummus recipe! It comes together super quick, all in a food processor.
Servings: 4
Equipment
Ingredients
- 15 ounce can of chickpeas rinsed, dried, and shells peeled
- 1/3 cup tahini
- 2 large garlic cloves
- 1/4 cup extra-virgin olive oil plus more for serving
- 2 tablespoons cold water or 2 to 3 ice cubes, plus more as needed
- Juice of 1 large lemon
- Kosher salt and freshly ground black pepper
- Smoked paprika for topping
Instructions
- In a food processor, add in your chickpeas, tahini, garlic, olive oil, water or ice cubes, lemon juice, salt, and pepper. Pulse until completely smooth.
- Adjust as needed with olive oil, ice, salt, and pepper. The ice will help to make the hummus extremely creamy.
- Transfer the hummus to a serving bowl with a little swoosh using the back of a spoon, then drizzle in olive oil, finishing with paprika and pepper. Serve with fresh pita bread, vegetables, or crackers.
Notes
- Hummus Variations: Try different flavor variations to this classic hummus by experimenting with mix-ins. Use roasted red peppers and a few other ingredients to make Spicy Roasted Red Pepper Hummus or add Kalamata olives into the mix to make a tangy olive hummus. Sun-dried tomatoes, roasted garlic, and avocado can also be amazing mix-ins to try adding in!
- Garnish: Use any of your favorite garnishes for topping your hummus. Toasted sesame seeds, sumac, toasted pine nuts, or a seeded spice mix can be a great option too.
- Storing: If you have leftover hummus, transfer it to an airtight container and refrigerate it for up to 5 days.
Nutrition
Calories: 240kcal | Carbohydrates: 5g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 8mg | Potassium: 98mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg