The Best Hummus
Ditch the store-bought hummus and whip up this easy homemade version. It comes together quickly with just a few simple ingredients.
Servings: 8 servings
Ingredients
Hummus
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- ¼ cup freshly squeezed lemon juice
- 2 Tablespoons olive oil
- 3 Tablespoons tahini
- 1 clove of garlic see note 3 for more options
- ⅓ teaspoon Himalayan pink salt
- 3 Tablespoons cold water or aquafaba
Instructions
- Add all the ingredients, except the water, to a food processor or high-speed blender.
- Blend until smooth, stopping to scrape down the sides of the processor as needed.
- Then, blend in 1 Tablespoon of water at a time to thin the hummus until it reaches your desired consistency.
- Taste and adjust seasonings if needed.
- Chill for at least 30 minutes before serving.
Notes
- Dried Chickpeas: If you're cooking dried chickpeas, allow them to cook a bit longer than usual. A bit of overcooking will create an even smoother hummus.
- Garnish Ideas: For added flavor, drizzle with olive oil, sprinkle with fresh parsley or cilantro, or add a dash of paprika, red pepper flakes, cumin, or za'atar. For added texture, top with toasted pine nuts, slivered almonds, cooked chickpeas, caramelized onions, or sun-dried tomatoes.
- Garlic: Use 1 fresh garlic clove for a bold flavor.
For a milder taste, go with 1 teaspoon of garlic powder.
For a balanced, mellow flavor, choose roasted garlic. To roast, toss 2 small peeled cloves in oil, wrap them in parchment paper followed by foil, and place them on a baking sheet. Bake at 400ºF for 20-30 minutes or until soft and golden.
Nutrition
Serving: 1 serving | Calories: 57kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 34mg | Fiber: 1g | Sugar: 1g