This hummus recipeis perfect for creating the creamiest and most delicious hummus dip you have ever tasted! You can pair it with crackers, vegetables, bread, and more for a tasty appetizer or snack. Plus, there's no cooking required as everything is combined in a food processor and blended until smooth!
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Instructions
Add ¼ cup tahini and ¼ cup lemon juice to the bowl of your food processor and process for 1 minute. Scrape down the bowl with a silicone spatula and then process for 30 seconds more.
Add 2 tablespoon olive oil, 2 teaspoon garlic, ½ teaspoon ground cumin, and ¼ teaspoon salt to the mixture and process for 30 seconds. Scrape the bowl and then process for an additional 30 seconds.
Make sure your 15 oz chickpeas are drained and rinsed and then add half of them to the food processor and blend for 1 minute. Scrape the bowl, add the remaining chickpeas, and blend for 1-2 minutes, or until thick and smooth.
Your hummus will most likely be too thick at this point, so turn on the food processor and gradually add 2 tablespoon water (up to 3 tablespoons) until your desired consistency is reached. Taste and adjust salt as needed.
Serve immediately with a drizzle of extra virgin olive oil and 1 dash paprika.
Notes
You can use canned or cooked chickpeas to make this hummus. If cooking your own, use 1½ cups of cooked chickpeas instead of one 15-ounce can.
Processing the lemon juice and tahini together before adding the other ingredients helps to "whip" them, ensuring that your hummus is extra creamy!
You can easily remove the skins from the chickpeas by placing them in a large bowl of warm water and gently rubbing them with your fingers. The hummus will be delicious with or without the skins, but it may make a slight difference in texture. Peeled chickpeas will yield a creamier hummus, but the difference is very small so it is completely up to you if you want to spend the time peeling them!
To store: Keep your hummus stored in an airtight container in the refrigerator for up to 1 week.
To freeze: Place your hummus into an airtight container or bag (leaving some excess space, because it will expand) and freeze for up to 3 months. Transfer to the fridge to defrost overnight.
Hummus Variations
Roasted Red Pepper Hummus: Slice 2 red bell peppers into large, flat pieces and roast them on the top rack of your oven (skin side up) under the broiler until the skin has charred. Allow to cool and then peel off and discard the skin. Add the roasted bell peppers to your hummus after the chickpeas have been thoroughly blended, but before adding the water to adjust the consistency.
Spicy Hummus: Add a pinch of cayenne pepper or a dash of hot sauce to bring up the heat.
Avocado Hummus: Add 2 small, ripe avocados and 2 tablespoons of fresh cilantro to the food processor after blending the chickpeas.
Roasted Garlic Hummus: Instead of using raw minced garlic, swap it out for roasted garlic. To roast garlic, just wrap an entire head of garlic in foil and roast it in the oven until soft.
Sweet & Spicy Curry Hummus: Leave out the ground cumin and add 1 tablespoon of maple syrup, 1 teaspoon of both curry powder and freshly grated ginger, ½ teaspoon of ground turmeric, and ¼ teaspoon of cayenne pepper.
Roasted Sweet Potato Hummus: Swap the ground cumin for 1 teaspoon of cinnamon or pumpkin pie spice and add 1 cup of baked, cubed sweet potato (without the skin) to the food processor after blending the chickpeas.