Homemade Hummus

Creamy hummus topped with olive oil, paprika, and chopped parsley on a white plate.

This easy homemade hummus comes together in 20 minutes with a handful of pantry staples and a food processor.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 219kcal

Ingredients

15 ounces chickpeas drained and rinsed
¼ cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove
2 tablespoons olive oil plus an extra 1 tablespoon for serving
½ teaspoon salt
2 to 4 tablespoons cold water
¼ teaspoon ground cumin optional

Instructions

Place chickpeas in a saucepan, cover with water, and simmer for 10 minutes to soften skins. Drain.
15 ounces chickpeas, 2 to 4 tablespoons cold water
Add warm chickpeas, tahini, lemon juice, garlic, olive oil, salt and cumin (if using) to a food processor. Blend for 1 to 2 minutes until smooth.
¼ cup tahini, 2 tablespoons fresh lemon juice, 1 small garlic clove, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon ground cumin
Add cold water 1 tablespoon at a time, blending between additions, until hummus is light and creamy. Taste and adjust salt or lemon as needed.
Spoon into a bowl, drizzle with olive oil and serve.
2 tablespoons olive oil

Notes

Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs.

Hummus looks beautiful on an appetizer table when you garnish it. Add a drizzle of olive oil, a sprinkle of paprika or cumin, chopped fresh parsley, or even a few Kalamata olives.

Nutrition

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