How To Make (The Creamiest) Hummus Recipe
This is my go-to homemade hummus recipe that makes the creamiest hummus EVER. Once you taste this homemade version, you’ll never go back to the store-bought stuff.
Servings 1 cup hummus
Ingredients
- 2 1/2 cups (270 g) chickpeas (either from a can or cooked as per instructions)
- 1 clove of garlic
- 3/8 cup lemon juice
- 3/8 cup (75 g) tahini
- salt + pepper to taste
- ~1/4 cup (~60 g) cold water
Instructions
- Peel the chickpeas.If the outer skin is difficult to remove, place the chickpeas into a saucepan and cover with water. Heat until only just hot – this will "loosen" the outer skin and make it easy to peel off.
- In a food processor, blend the peeled chickpeas, garlic clove and lemon juice until you get a paste.
- Add the tahini and blend until smooth.
- Season to taste.
- While blending, slowly drizzle in the cold water – the hummus will get super creamy. Adjust seasoning if needed.
- Serve with a drizzling of olive oil and a pinch of smoked paprika.
- The homemade hummus keeps well in a tightly closed container in the fridge for 3 - 5 days. If frozen, it keeps for up to 6 months.