Easy Hummus Recipe Homemade
Make creamy homemade hummus in just 5 minutes with canned chickpeas, tahini, fresh lemon juice, garlic, olive oil, and cumin. Simply blend until smooth, adjust the consistency with cold water or aquafaba, and finish with a drizzle of olive oil and a sprinkle of paprika. Perfect for dipping fresh vegetables, serving with pita bread, or spreading on sandwiches and wraps.
Ingredients
- 15 oz / 425 g chickpeas, drained, liquid reserved
- ¼ cup 60 g tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- 2-4 tablespoons reserved chickpea liquid or cold water
For serving:
- Olive oil, paprika, and chopped parsley, as desired.
Instructions
- Drain the chickpeas, reserving their liquid.
- Add the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and two tablespoons of chickpea liquid or cold water to a food processor or blender.
- Blend for 1–2 minutes, scraping down the sides as needed.
- Add more liquid, one tablespoon at a time, until the hummus is smooth and creamy.
- Taste and adjust the seasoning.
- Transfer to a serving bowl, garnish with olive oil, paprika, and parsley, and serve.
Notes
Storage: Refrigerate in an airtight container and use within approximately 3–4 days.
