Homemade Hummus

Here is a delightful chickpea hummus recipe that I love! With just a few simple tips, you can achieve a creamy, light, and smooth texture that really enhances the flavor. You simply have to try this amazing chickpea hummus recipe!

5 from 1 vote

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Prep Time: 8

Total Time: 8

Servings: servings

Calories: 170kcal

Author: Anna

Equipment

Food processor

Ingredients

▢ 1 ½ cups (250g/8.8oz) cooked chickpeas
▢ ¼ cup fresh lemon or lime juice
▢ ¼ cups tahini, well-mixed or nut paste
▢ 1 garlic clove, small, minced
▢ 2 tbsps extra virgin olive oil, plus more for serving
▢ ½ tsp cumin powder
▢ 1 tsp Salt or to taste
▢ 2 - 3 tbsps of water
▢ hot paprika powder, for serving

Instructions

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape down the sides and bottom of the bowl and process for an additional 30 seconds. This extra time helps to “whip” or “foam” the tahini, making the hummus smooth and creamy.
Then add the olive oil, chopped garlic, cumin, and salt. Process for 30 seconds, scrape down the sides and bottom of the bowl, and process for an additional 30 seconds or until smooth.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the sides and bottom of the bowl, add the remaining chickpeas, and process until thickened and very smooth (1 to 2 minutes).
At this point, he hummus is probably too thick or will have small chunks of chickpeas in it. To fix this, with the food processor running, slowly add 2 to 3 tablespoons of water until you get the perfect consistency.
Taste and adjust salt as needed. Serve the hummus with a drizzle of olive oil and a pinch of paprika.

Nutrition

Course: Appetizer, Dip, Snack

Cuisine: Mediterranean, Middle East

Keyword:Best Hummus Recipe, Healthy Hummus, Homemade hummus, Hummus dip, Hummus without Tahini

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