Classic Hummus
Smooth, creamy hummus made from canned chickpeas, tahini, lemon and garlic in a food processor. Ready in 10 minutes and better than most store-bought tubs.
By Tasty Nest Recipes Editorial TeamPublished
10 min total About 1 1/2 cupsEasy
Photo: whitneyinchicago · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Once you make hummus at home, it is hard to go back. It takes about ten minutes, costs a fraction of the shop-bought version and lets you adjust the lemon, garlic and texture to your taste.
Two small steps make a noticeable difference. First, blend the tahini and lemon juice together before adding the chickpeas, which helps create a light, whipped texture. Second, add ice-cold water a spoonful at a time while the processor runs; it makes the hummus fluffier and paler.
Serve it with warm pita, crunchy vegetables or as a spread in sandwiches and wraps.
Equipment you'll need
- Food processor
Tips for success
- For extra-smooth hummus, simmer the drained chickpeas in water with 1/2 teaspoon of baking soda for 15 to 20 minutes, until very soft, then drain and rinse before blending. This adds about 20 minutes.
- Stir the tahini jar thoroughly before measuring; the oil separates and sinks or rises as it sits.
- Hummus thickens in the fridge. Stir in a spoonful of water to loosen it before serving.
Substitutions and variations
- Use 1 1/2 cups of home-cooked chickpeas in place of the can.
- Blend in a roasted red pepper or a handful of fresh herbs for a flavoured variation.
- If you cannot find tahini, smooth unsweetened sunflower seed butter works, though the flavour will be different.
Storage
To store: Refrigerate in an airtight container for up to 5 days, with a thin layer of olive oil on top to keep it moist.
Recipe
Classic Hummus
Smooth, creamy hummus made from canned chickpeas, tahini, lemon and garlic in a food processor. Ready in 10 minutes and better than most store-bought tubs.
- Prep
- 10 min
- Cook
- No cooking
- Total
- 10 min
- Yield
- About 1 1/2 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Whip the tahini
Add the tahini, lemon juice and garlic to the food processor and blend for about 1 minute, scraping down the sides once, until thick and pale.
Step 2: Add the chickpeas
Add the chickpeas, cumin and salt. Blend for 1 to 2 minutes, scraping down the sides as needed, until a thick paste forms.
Step 3: Make it creamy
With the processor running, add the ice water 1 tablespoon at a time, then the olive oil. Keep blending for another 1 to 2 minutes, until very smooth and creamy.
Step 4: Season
Taste and add more salt or lemon juice if needed, blending briefly to combine.
Step 5: Serve
Spread the hummus in a shallow bowl, making a swirl with the back of a spoon. Drizzle with olive oil and sprinkle with paprika or herbs.
Cuisine: Middle Eastern · Course: Appetizer
Estimated nutrition per serving
- Calories
- 175
- Protein
- 5 g
- Fat
- 11 g
- Carbs
- 14 g
- Fibre
- 4 g
- Sugars
- 0 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/classic-hummus
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