This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful!
- 1/3 cup good-quality tahini
- 2–4 tablespoons cold water, or more if needed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 2 medium cloves garlic, peeled and smashed
- juice of 1 lemon (2–3 tablespoons)
- 1 (15 ounce) can chickpeas*, rinsed and drained
- optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
- Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
- Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
- Taste and season with additional salt, cumin, and/or lemon juice if needed.
- Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.
Or, as mentioned above, feel free to instead use:
- Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
- Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.
These two methods may yield slightly smoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.