Creamy Homemade Hummus
Easy homemade hummus recipe with chickpeas, tahini, and lemon. Creamy, vegan, and ready in 15 minutes.
Health Scores
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tablespoons tahini (sesame paste), well-stirred
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil, divided
- 3 tablespoons reserved chickpea liquid or filtered water
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper
- Freshly cracked black pepper to taste
- 2 tablespoons chickpea liquid (aquafaba) reserved for serving
- 1 tablespoon fresh parsley, finely chopped for garnish
- Additional paprika for drizzle
Instructions
- 1
Drain and rinse one 15-ounce can of chickpeas thoroughly under cool running water, then pat them dry with a clean kitchen towel to remove excess moisture.
- 2
Combine the drained chickpeas, well-mixed tahini, minced garlic, ground cumin, sea salt, and cayenne pepper in your food processor.
- 3
Blend on medium-high speed for about 2 minutes until the mixture resembles coarse sand and begins to break down into smaller pieces.
- 4
Squeeze fresh lemon juice into the processor while the machine runs, then drizzle in 2 tablespoons of extra virgin olive oil in a thin stream to encourage emulsification.
- 5
Add the reserved chickpea liquid one tablespoon at a time while continuing to process, pausing to scrape down the bowl sides with a rubber spatula every 30 seconds.
- 6
Continue processing for another 3 to 5 minutes total, allowing the hummus to transform into a silky, cloud-like consistency as the tahini fully incorporates and oils emulsify.
- 7
Taste the hummus and adjust seasonings by adding more salt, lemon juice, or cumin as desired, then process briefly to combine any adjustments.
- 8
Transfer the finished hummus to a shallow serving bowl, creating a small well in the center with the back of a spoon.
- 9
Drizzle the remaining 1 tablespoon of premium olive oil into the well and sprinkle with smoked paprika, freshly cracked black pepper, and fresh chopped parsley.
- 10
Serve immediately with warm pita bread, fresh vegetables, or crackers, or refrigerate in an airtight container for up to 5 days.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Tahini | Sunflower seed butter or roasted almond butter | For those with sesame allergies or seeking variety in nut butters |
| Canned chickpeas | Freshly cooked dried chickpeas with skins removed | Reduces sodium intake and provides superior texture for premium hummus |
| Regular olive oil | Toasted sesame oil (use half the quantity) mixed with light olive oil | Enhances the underlying nutty, toasted flavors naturally present in the dish |
| Fresh lemon juice | Fresh lime juice or white wine vinegar (use slightly less) | Accommodates citrus preferences and adds subtle flavor variation |
| Ground cumin | Za'atar spice blend (use same quantity) | Introduces additional Mediterranean herbs and complexity for adventurous palates |
Nutrition Information
Per serving (serves 4)
| Calories | 192 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 305mg |
| Carbohydrates | 15g |
| Fiber | 4g |
| Sugar | 0g |
| Protein | 6g |