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Homemade Best Hummus Recipe photo

Best Hummus Recipe

This Best Hummus Recipe is SO CREAMY! Packed with wholesome ingredients and perfect for snacks, spreads, or meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dip, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 15 ounces chickpeas (drained or 1 1/2 cups cooked chickpeas)
  • 1/2 teaspoon baking soda (for canned chickpeas only)
  • 1/4 cup tahini
  • 2-3 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt (to taste)
  • 1 pinch black pepper (to taste)
  • 2 tablespoons water (ice cold)
  • 1 pinch paprika (for garnish; sumac can also be used)

Equipment

  • Food Processor
  • Measuring cups and spoons
  • Spatula
  • Serving Bowl

Method
 

Instructions
  1. Step 1: Prepare the Chickpeas - If you're using canned chickpeas, drain and rinse them under cold water. For the best texture, sprinkle the baking soda over the rinsed chickpeas and let them sit for about 10 minutes.
  2. Step 2: Blend the Ingredients - In your food processor, combine the chickpeas, tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper. Pulse a few times to start breaking down the chickpeas.
  3. Step 3: Add the Olive Oil - With the food processor running, slowly drizzle in the extra virgin olive oil.
  4. Step 4: Adjust Consistency - Add the ice-cold water, one tablespoon at a time, until you reach your desired consistency.
  5. Step 5: Taste and Adjust - Give your hummus a taste. If you prefer it zestier, add more lemon juice or salt as needed.
  6. Step 6: Serve and Garnish - Spoon the hummus into a serving bowl. Drizzle with olive oil and sprinkle a pinch of paprika or sumac on top.

Notes

  • For a smoky flavor, try adding roasted red peppers.
  • Fresh herbs like parsley or cilantro can give a refreshing twist.
  • Store leftovers in an airtight container for 5-7 days in the fridge.