This recipe for Homemade Hummus is quick and easy to make, and you’ll love dipping into it! Chickpeas are blended with tahini until super-smooth and creamy, and they’re seasoned with robust olive oil, smoky cumin, and tangy lemon juice. You can have this as a snack or appetizer with whatever you want to dip! Homemade Hummus is simple, delicious, and you can save some in your fridge for whenever you want to snack on something.
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Ingredients
For the hummus:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 teaspoon baking soda
- water, to taste, room temperature
- 1/4 cup lemon juice, plus more, to taste
- 1 clove garlic, roughly chopped
- 1/2 teaspoon fine sea salt, plus more, to taste
- 1/2 cup tahini
- 2 tablespoons ice water, plus more, to taste
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
Optional, for serving:
- whole chickpeas, to taste
- extra-virgin olive oil, to taste
- paprika, to taste
- fresh herbs, to taste
Directions
Step 1 -Place 1 of the cans of the chickpeas in a medium saucepan and add the baking soda.
Step 2 -Cover the chickpeas with several inches of the room temperature water.
Step 3 -Bring the chickpeas to a boil over high heat.
Step 4 -Continue boiling, reducing heat if necessary to prevent overflow, until the chickpeas look bloated, their skins are falling off, and they are tender, about 20 minutes.
Step 5 -In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set them aside.
Step 6 -In a food processor or high-powered blender, combine 1/4 cup of the lemon juice, the garlic, and 1/2 teaspoon of the salt.
Step 7 -Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, about 10 minutes.
Step 8 -Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the processor as necessary.
Step 9 -While running the food processor, drizzle in 2 tablespoons of the ice water.
Step 10 -Scrape down the food processor and blend until the hummus mixture is ultra-smooth, pale, and creamy. If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more of the extra ice water.
Step 11 -Add the cumin and the chickpeas to the food processor.
Step 12 -While blending, drizzle in 1 tablespoon of the extra-virgin olive oil.
Step 13 -Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more of the ice water by the tablespoon if necessary to achieve a super creamy texture.
Step 14 -Taste and adjust the seasoning wit the extra lemon juice and the extra salt, as needed.
Step 15 -Plate the hummus in a serving bowl or on a platter, and use a spoon to create decorative peaks on top.
Step 16 -Top with the remaining whole chickpeas, the remaining extra-virgin olive oil, the paprika, and the fresh herbs.
Step 17 -Serve.