Description

A creamy, smooth, and flavorful homemade hummus that’s quick to make and perfect for dipping or spreading. Ideal for snacks, appetizers, or a healthy addition to meals.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash of ground paprika, for serving (optional)

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Instructions

In a food processor, combine tahini and lemon juice. Process for 1 minute to whip and create a creamy base.
Add minced garlic, olive oil, cumin, and a pinch of salt. Process for another 30 seconds.
Add half of the chickpeas and process for 1 minute. Scrape sides and bottom of the bowl, then add the remaining chickpeas.
Process until thick and smooth, about 1–2 more minutes. Add water gradually to reach desired consistency.
Taste and adjust salt as needed. For extra creaminess, process a little longer.
Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika if desired. Serve with pita, vegetables, or use as a spread.

Notes

Use ice-cold water to help achieve a fluffier texture.
Peeling chickpeas can make the hummus extra smooth, though it’s optional.
Store in an airtight container in the fridge for up to 5 days.