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best homemade hummus

Best Homemade Hummus

Kitchen Ready Betty
This ultra-creamy homemade hummus is way better than store-bought and comes together in just 15 minutes using canned chickpeas. It’s the perfect easy, healthy snack to pair with fresh veggies, pita bread, or your favorite crackers!
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers, Snacks
Cuisine Mediterranean
Servings 10
Calories 145 kcal

Equipment

  • food processor (you can also use a blender)
  • citrus juicer and sieve
  • garlic press
  • measuring cups
  • measuring spoons
  • colander
  • rubber scraping spatula
  • spoon

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Ingredients
  

  • ¼ cup tahini stirred well before measuring
  • 1 large lemon juiced
  • 3 tablespoon extra virgin olive oil divided
  • 1 clove fresh garlic minced
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 can (15 oz) canned chickpeas drain, but do not rinse; there's no need to peel; reserve a few chickpeas for garnish
  • 2 tablespoon cold water
  • 1 teaspoon paprika for garnish

Instructions
 

  • In a food processor, blend tahini and lemon juice for 2 minutes; pause to scrape down sides as needed.
  • Add 2 T olive oil, minced garlic, cumin and salt. Blend for 1 minute; pause again as needed to scrape down sides.
  • Drain the chickpeas. Add half to the food processor and blend for 1 minute. Scrape down the sides and then add the other half. Blend for 1 more minute.
  • Add 2 T cold water. Blend for another 2-3 minutes or until the hummus is smooth.
  • Transfer mixture to a container. Form a well in the center with a spoon; fill with paprika and top with reserved chickpeas. Then drizzle remaining 1 T olive oil in a circular motion on top.
  • For best taste, refrigerate a minimum of 1 hour before serving.

Notes

Avoid the temptation to put all the ingredients in at once into your food processor. This recipe really doesn't take a lot of time, and you will get the best hummus when you follow the steps. The tahini's consistency also comes out much better when it's whipped first with the lemon juice.
Store homemade hummus in an airtight container for up to 1 week. Keep refrigerated.
 

Nutrition

Calories: 145kcalCarbohydrates: 14gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 122mgPotassium: 165mgFiber: 4gSugar: 2gVitamin A: 116IUVitamin C: 3mgCalcium: 32mgIron: 2mg
Keyword best homemade hummus, best homemade hummus recipe, homemade hummus, hummus, hummus recipe canned chickpeas
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