Creamiest Homemade Hummus
Achieve restaurant-quality, ultra-smooth hummus at home in just 10 minutes with this easy-to-follow recipe, featuring perfectly cooked chickpeas and quality tahini for an irresistible creamy texture.
For 6 servings
Drain and rinse the canned chickpeas thoroughly. For the absolute creamiest hummus, gently rub the chickpeas between your hands or on a clean kitchen towel to remove their skins; discard the skins. This step is optional but highly recommended.
In the bowl of a food processor, combine the tahini and fresh lemon juice. Process for 1-2 minutes, scraping down the sides as needed, until the mixture becomes pale, thick, and emulsified. This creates a fluffy base.
Add the minced garlic, fine sea salt, and ground cumin to the tahini mixture. Process for another 30 seconds to fully incorporate the flavors.
Add the drained chickpeas, 2 tablespoons of olive oil, and 2-3 ice cubes to the food processor. Process for 3-5 minutes, stopping occasionally to scrape down the sides, until the mixture is incredibly smooth and light. The ice cubes help keep the hummus cool and contribute to its airy texture.
With the food processor running, slowly drizzle in the 1/4 cup of cold water, one tablespoon at a time, until the hummus reaches your desired creamy consistency. You may need slightly more or less water.
Taste the hummus and adjust seasonings as needed. Add more salt, lemon juice, or cumin to suit your preference.
Transfer the finished hummus to a serving bowl. Create a shallow well in the center with the back of a spoon, drizzle generously with extra virgin olive oil, and sprinkle with paprika and fresh chopped parsley before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel Your Chickpeas: While time-consuming, removing the thin skins from canned or cooked chickpeas is the ultimate secret to achieving an unbelievably smooth and velvety hummus texture.
- 2Quality Tahini Matters: Invest in a good quality, runny tahini. A well-stirred, smooth tahini will yield a much creamier hummus without any bitterness.
- 3Don't Skip the Ice: Adding ice cubes during blending helps keep the hummus cool, preventing the tahini from seizing and contributing to a lighter, fluffier texture.
- 4Process Longer Than You Think: For truly creamy hummus, blend for at least 3-5 minutes. The longer processing time helps break down the chickpeas completely and incorporates air, making it lighter.
Adapt it for your goals.
Roasted Red Pepper Hummus
Add 1/2 cup of roasted red peppers (from a jar, drained) to the food processor along with the chickpeas for a sweet and smoky flavor.
Spicy HummusSpicy Hummus
Incorporate 1/4 tsp of cayenne pepper or a pinch of red pepper flakes during blending, or swirl in a spoonful of harissa paste at the end.
Sun Dried Tomato HummusSun-Dried Tomato Hummus
Blend in 1/4 cup of oil-packed sun-dried tomatoes (drained) with the chickpeas for a rich, umami-packed variation.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, making hummus a satisfying and muscle-building snack, especially for vegetarians and vegans.
High in Dietary Fiber
The high fiber content in chickpeas promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Healthy Fats and Micronutrients
Tahini provides healthy monounsaturated fats, while chickpeas offer essential minerals like iron, folate, and manganese, supporting overall bodily functions.
Frequently asked questions
Homemade hummus can be stored in an airtight container in the refrigerator for up to 5-7 days. Always ensure it's covered to prevent it from drying out.
