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Classic homemade hummus topped with olive oil and fresh herbs

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5 from 1 review

Homemade Hummus

Recipe by Lisa Marie Cimini

A creamy homemade hummus made with chickpeas, tahini, lemon, olive oil, cumin, and a splash of reserved chickpea liquid

  • Total Time10 minutes
  • Yieldabout 1¼ cups 1x
  • DietVegan

Ingredients

Units Scale
  • 1 15-ounce can chickpeas, drained and rinsed, with liquid reserved (metric weight is approximate)
  • 1 rounded tablespoon tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice | from about 1/2 medium lemon
  • 1/8 teaspoon fine sea salt, plus more to taste
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon ground cumin, plus more to taste
  • 2 to 4 tablespoons reserved chickpea liquid, as needed
  • Optional for serving: extra-virgin olive oil, cumin, paprika, sesame seeds, or chopped parsley

Instructions

  1. Add the drained chickpeas, tahini, olive oil, lemon juice, sea salt, garlic powder, cumin, and 2 tablespoons of reserved chickpea liquid to a food processor.
  2. Blend until the mixture begins to look smooth, stopping to scrape down the sides of the bowl as needed.
  3. With the processor running, add more reserved chickpea liquid, 1 tablespoon at a time, until the hummus is creamy and easy to spoon.
  4. Continue blending for about 1 minute to make the texture lighter and smoother.
  5. Taste and adjust the lemon, tahini, cumin, or salt as desired.
  6. Spoon the hummus into a shallow bowl. Finish with a drizzle of olive oil and your favorite garnish, then serve.

Notes

Chickpeas: Use canned chickpeas or about 240 g of cooked, drained chickpeas. If starting with dried chickpeas, cook them until very tender. The 10-minute prep time assumes canned or already-cooked chickpeas.

Chickpea liquid: Reserve some liquid from the can or cooking pot before draining. Add it gradually while blending, using only as much as needed for your preferred consistency.

Storage: Transfer the hummus to a clean, airtight container and refrigerate promptly for up to 4 days.

Make ahead: Hummus thickens as it chills. Stir in a little water if needed, then finish with good quality extra-virgin olive oil and a sprinkle of paprika just before serving.

Freezing: Freeze in a freezer-safe container for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator and stir well. The texture may be less silky after freezing.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Mediterranean

Find it online: https://myweatheredtable.com/homemade-hummus/