Easy Hummus from Scratch
Easy homemade hummus recipe with creamy texture, made from chickpeas, tahini, and fresh lemon juice in just 12 minutes.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 tablespoons tahini (sesame paste)
- 4 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons ice water or reserved chickpea liquid
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- 2 tablespoons reserved chickpea liquid (aquafaba) for finishing
- Extra paprika for garnish
- 1 tablespoon toasted pine nuts for garnish (optional)
Instructions
- 1
Drain and rinse the canned chickpeas under cold running water for 30 seconds, allowing excess starch to wash away completely.
- 2
Add the tahini, fresh lemon juice, and minced garlic to your food processor and blend for 60 seconds until the mixture becomes pale and emulsified.
- 3
Scrape down the sides of the processor bowl with a rubber spatula to ensure no tahini streaks remain.
- 4
Pour in the rinsed chickpeas and process on high speed for 2 minutes, pausing once to scrape the bowl sides again.
- 5
Drizzle in the ice water gradually while the processor runs, allowing the hummus to become increasingly creamy and smooth.
- 6
Add the sea salt, ground cumin, black pepper, and smoked paprika, then blend for another 2-3 minutes until the texture resembles thick sour cream.
- 7
Taste the hummus and adjust seasonings by adding more salt, lemon juice, or cumin if desired, blending briefly after each addition.
- 8
Transfer the hummus to a serving bowl and create a shallow well in the center using the back of a spoon.
- 9
Drizzle the reserved aquafaba into the well and swirl additional olive oil in a decorative pattern across the surface.
- 10
Dust the top with paprika and scatter toasted pine nuts if using, then serve immediately with fresh pita bread or vegetable crudités.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Tahini (sesame paste) | Sunflower seed butter or pumpkin seed butter | Offers relief for those with sesame allergies while maintaining creamy texture and nutty flavor profile |
| Extra virgin olive oil | Avocado oil or walnut oil | Reduces oxidized omega-6s; walnut oil provides anti-inflammatory omega-3 fatty acids beneficial for gut and inflammatory markers |
| Canned chickpeas | Cooked dried chickpeas prepared with kombu seaweed | Eliminates BPA from can linings and reduces sodium content; kombu aids mineral absorption and digestive ease |
| Ground cumin | Ground caraway seeds or fennel powder | Caraway and fennel both support digestion and reduce bloating; fennel adds anti-inflammatory compounds |
| Ice water or aquafaba | Vegetable broth (low-sodium) or aquafaba from garbanzo bean cooking | Vegetable broth adds umami depth; aquafaba provides superior emulsification and creaminess while reducing liquid need |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 152 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 245mg |
| Carbohydrates | 13g |
| Fiber | 4g |
| Sugar | 0g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
