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–+ servings
Hummus in a bowl.

Easy Homemade Hummus Recipe

Justine Drosdovech
Treat your taste buds to this incredibly smooth, creamy, and flavorful homemade hummus recipe! Featuring simple, fresh ingredients, like chickpeas, lemon, garlic, and tahini, it's the perfect dip.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers, Snacks
Cuisine Gluten-Free, Moroccan, Vegan
Servings 27 servings
Calories 69 kcal

Equipment

  • Pressure cooker
  • Food processor
  • Spatula

Ingredients
 

US Customary - Metric
  • 3 ½ cups cooked chickpeas
  • ½ cup aquafaba
  • 3-4 tablespoons lemon juice
  • 5 tablespoons runny tahini
  • 1-2 cloves garlic
  • ½ teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 3 tablespoons extra-virgin olive oil
  • 3 medium ice cubes
  • Sea salt & pepper to taste

Instructions
 

  • If you’re using canned chickpeas, drain them and save the liquid (aquafaba). If you’re preparing chickpeas from scratch, cook them in a pressure cooker. Once they are done, reserve some of the liquid.
  • For an extra creamy hummus, peel the chickpeas. The skins should slip off quite easily. Don’t worry about being perfect here.
  • Add the cooked chickpeas, aquafaba, lemon juice, tahini, garlic, paprika, cumin, and coriander to a food processor.
  • Blend the mixture for 2-3 minutes, or until it’s well combined. While the food processor is running, slowly add the olive oil and ice cubes.
  • Continue blending the hummus for another 2-3 minutes, stopping occasionally to scrape down the sides, until it reaches a creamy consistency.
  • Taste and season it with salt and pepper to your liking. Enjoy this hummus recipe immediately or transfer it to a container to chill for later. Happy eating!

Notes

  • Use fresh chickpeas: Cook the chickpeas from dry for the creamiest texture.
  • Remove the shells: To achieve a truly creamy hummus, remove the shells of the cooked chickpeas. While it's completely optional, it yields the best results.
  • Choose quality tahini: Use high-quality runny tahini made from 100% sesame seeds. It will make a world of difference in the final hummus consistency!
  • Blend longer: The longer you blend, the creamier the hummus will turn out. If your hummus isn’t smooth enough, keep blending!
  • Use ice cubes: Don’t forget to use ice cubes or cold water to create a lighter, airier texture. You’ll be surprised at how much this step changes the result.
  • Squeeze fresh lemon: Use freshly squeezed lemon juice for a balanced tart and sweet flavor. Skip the bottled lemon juice for this recipe.
  • Scrape down the sides: To ensure even mixing, don’t forget to scrape down the sides during the blending process.
  • Adjust the consistency: If the hummus is too thick, add more aquafaba or water.
  • Let it cool: Allow the hummus to chill for a few hours, but preferably leave it overnight to let the flavors meld together.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 69kcal | Carbohydrates: 5.3g | Protein: 1.6g | Fat: 4.3g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 52.7mg | Potassium: 73.6mg | Fiber: 1.7g | Sugar: 0.6g | Vitamin A: 90IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 0.24mg
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