Description
This homemade hummus is ultra-creamy and packed with the perfect balance of garlic, lemon, and tahini. So much better than store-bought, it makes a perfect dip for warm pita bread or fresh veggies.
Ingredients
- 5–6 Tbsp lemon juice (from 2 lemons), or to taste
- 2 large garlic cloves, minced or grated
- 1 1/2 tsp fine sea salt, or to taste
- 3 cups cooked chickpeas (or two 15 oz cans), drained and rinsed, reserve 2 Tbsp for garnish
- 6–8 Tbsp ice water, or as needed for consistency
- 2/3 cup tahini
- 1/2 tsp ground cumin
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 Tbsp finely chopped parsley, for garnish
- Ground paprika, for garnish
Instructions
- In a food processor, combine lemon juice, sea salt, and minced garlic. Blend briefly, then let sit for 10 minutes to mellow the garlic.
- Add the tahini and blend until thick and smooth, scraping down the sides of the bowl as needed.
- With the processor running, slowly add 6–8 Tbsp ice water, one tablespoon at a time, blending until smooth and creamy.
- Add the chickpeas, cumin, and olive oil. Blend for about 5 minutes, stopping to scrape the bowl as needed, until completely smooth and creamy.
- Adjust seasonings to taste with additional salt, cumin, or lemon juice if needed.
- Transfer hummus to a serving bowl. Garnish with reserved chickpeas, a drizzle of olive oil, chopped parsley, and a sprinkle of paprika.
Notes
- For ultra-smooth hummus, peel chickpeas before blending (optional but recommended).
- Start with 5 Tbsp lemon juice and adjust to your preferred brightness.
- Store in an airtight container in the fridge for up to 1 week.
- Serve with pita bread, pita chips, or fresh vegetables like carrots and cucumbers.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
