Hummus is a tasty spread (or dip) made from chickpeas, tahini, lemon, and spices.

It's a beloved dish in both the Middle East and the Mediterranean.

While store-bought versions are easy to find, nothing beats the fresh, creamy taste of homemade hummus!

How to Make

Ingredients

- 1 (15oz) can chickpeas, drained, or 1 ½ cups (250g) cooked chickpeas

- 1/4 cup (60ml) fresh lemon juice (from 1 large lemon)

- 1/4 cup (60ml) well-stirred tahini (try our homemade tahini recipe)

- 1 small garlic clove, minced

- 2 tablespoons (30ml) extra-virgin olive oil, plus extra for serving

- 1/2 teaspoon ground cumin

- Salt to taste

- 2 to 3 tablespoons (45ml) cold water or aquafaba

- Dash of ground paprika, sumac, or Za’atar for garnish

Directions:

1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape the sides and bottom of the bowl, then process for an additional 30 seconds. This extra time helps whip and cream the tahini, making the hummus smooth and creamy.

2. Add olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and process for another 30 seconds or until well blended.

3. Drain the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process for another 1 to 2 minutes, until thick and relatively smooth.

4. If the hummus is too thick or has small bits of chickpeas, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor running. Continue adding until you reach the desired creamy consistency.

5. Taste the hummus and adjust the seasoning as needed. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

6. Store homemade hummus in an airtight container in the refrigerator for up to one week. You can freeze it, covered with a thin layer of olive oil, for up to one month.

Tips

How to cook dried chickpeas: You can use canned or home-cooked chickpeas for this recipe. Here’s how to cook dried chickpeas.

Hummus without tahini: While tahini is essential for a classic hummus, you can still make a delicious chickpea puree without it by adding more olive oil. Alternatively, you can substitute tahini with natural, unsweetened peanut butter.

Garlicky hummus: If you prefer a stronger garlic flavor, add an extra clove or use roasted garlic for a milder taste.

Aquafaba for fluffier hummus: Aquafaba, the liquid from canned chickpeas or the chickpea cooking liquid, can replace water in the final step. Adding aquafaba will create a light and airy texture. Taste the aquafaba first; if it's too salty, reduce the amount of salt you use in the recipe.

Trouble with tahini and lemon juice creaming: If the tahini and lemon juice aren’t creaming properly, try adding a tablespoon of cold water or extra olive oil to help the mixture blend. If the blade of your food processor isn't reaching the tahini, increasing the liquid should help.

Blender alternative: A food processor is ideal for making hummus, but a high-powered blender can work as well. Just be sure to scrape the sides of the blender a few extra times as you process.