This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought.
Course Snack
Cuisine Mediterranean, Middle east
Keyword chickpeas, hummus, olive oil, tahini
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Author Sowji'sKitchen
Ingredients
1 1/2CupCooked chickpeas
1/4CupFresh Lemon juice
1/4CupTahini
1smallGarlic cloveMinced
4tbspOlive oilPlus more for serving
1/2tspCumin powder
Salt to taste
Dash ground paprika
Instructions
In the bowl of a food processor, combine the tahini,minced garlic and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl.
Then add remaining chickpeas ,salt, cumin powder and process until thick and quite smooth; 1 to 2 minutes.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.
Store homemade hummus in an airtight container and refrigerate up to one week.