Best Hummus Recipe
Smooth and creamy, this easy homemade hummus is flavorful, quick, and delicious alongside pita chips and veggies!
Servings 16 servings (2 tablespoons each)
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- ¼ cup tahini
- ¼ cup extra-virgin olive oil
- ¼ cup water, plus more as needed
- 2 tablespoons lemon juice
- ½ teaspoon minced fresh garlic
- ½ teaspoon salt, plus more to taste
- Optional, for serving: additional olive oil; chopped fresh parsley
Place chickpeas, tahini, olive oil, water, lemon juice, garlic and salt in a food processor. Puree until smooth, scraping the sides occasionally and adding more water, as necessary, until the hummus reaches the desired consistency. Give it a taste and season with additional salt, if necessary.
Transfer to a bowl, cover and refrigerate for at least 30 minutes.
To serve, drizzle with additional olive oil and sprinkle with parsley, if desired.
- Make Ahead: Prepare the hummus in advance, cover and refrigerate. It will last in the refrigerator for at least 2-3 days.
- How to Freeze Homemade Hummus: Transfer hummus to a freezer-safe container. Pour olive oil over top to cover (this will form a seal over the hummus to lock in the moisture). Seal tightly and freeze for 3-4 months.
- Tahini has a slightly bitter taste naturally. If your homemade hummus tastes too bitter, it may be that you added too much tahini. It could also be that your tahini just isn't a good quality -- maybe try a different brand.
- To achieve a very smooth and creamy texture, you'll simply need to puree the hummus even longer in the food processor (at least 3-4 minutes). You might also like to drizzle in a little bit more olive oil to contribute to that creamy texture. Another great method to achieve ultra-smooth hummus? Make it in a blender! I don't normally recommend preparing hummus in a blender because it's difficult to control the texture (it goes from lumpy to pulverized in seconds); however, if you know that you want it super-smooth, whizz it in the blender and it will be perfectly light, fluffy and creamy. A small blender like a NutriBullet works nicely for this recipe.
- Add more water or lemon juice, as necessary, to thin the hummus to the desired consistency. You will also want to scrape down the sides of the food processor a couple of times in order to make sure that all of the ingredients are evenly incorporated.
Serving: 2tablespoons | Calories: 77kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg