Description
A simple and delightful homemade hummus recipe that’s creamy and packed with flavor, perfect for any occasion.
Ingredients
Scale
- 1½ cups cooked and drained chickpeas (or 1 can, 15 oz)
- 2 tablespoons aquafaba (chickpea liquid)
- Juice of 1 lemon (about 3–4 tablespoons)
- 6 tablespoons tahini
- 2 tablespoons olive oil
- 1 clove garlic, peeled
- 2 ice cubes
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- Extra-virgin olive oil for drizzling
- Paprika or red pepper flakes for garnish
- Chopped parsley for garnish
Instructions
- Gather all your ingredients and ensure everything is ready for easy access.
- In a high-speed blender or food processor, add the chickpeas, aquafaba, lemon juice, tahini, olive oil, peeled garlic, ice cubes, kosher salt, and ground cumin.
- Blend the mixture on high for about 2 to 3 minutes. Pause once or twice to scrape down the sides with a spatula, ensuring everything blends smoothly.
- If the hummus appears too thick, gradually add a little more chickpea broth or water, blending between each addition until you reach the desired creamy consistency.
- Once smooth and creamy, spoon the hummus onto a shallow plate or bowl. Use the back of a spoon to create a soft swirl in the center.
- Drizzle extra-virgin olive oil generously over the top, then sprinkle with paprika, red pepper flakes, or Aleppo pepper for spice. Finish with freshly chopped parsley for a pop of color.
- Serve immediately with warm pita bread, pita chips, or fresh, crisp vegetables.
Notes
Use fresh lemon juice for the best flavor and adjust consistency slowly to avoid runniness. High-quality tahini makes a significant difference in taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg