Homemade hummus takes snacking to the next level. It’s creamy with layers of flavors. This homemade hummus is no match for the cold, processed stuff out of a plastic container from the fridge. So, forget the premade spread and elevate your hummus game by making your own at home.
Hummus is more than just another party dip. It’s a side for a Middle Eastern spread or a snack to hold people over until dinner is on the table. Every time I set this simple hummus out at a gathering, it gets devoured in minutes.
In this recipe, we proudly take shortcuts for the sake of simplicity. Canned chickpeas are the main ingredient. It’s as easy as dumping the ingredients into a food processor or blender and pulsing them until smooth.
The real secret ingredient that gives hummus its distinctive taste is tahini. While it sounds fancy, tahini is just ground sesame seeds. It’s a smooth paste that’s a bit thicker than peanut butter. You can find tahini at Trader Joe’s, Whole Foods, or a Middle Eastern grocery store.
The depth of flavor comes from paprika and cumin. The paprika gives it a light spice but doesn’t make it spicy.
Serving your hummus
When your hummus is ready, spread it into a shallow bowl for serving. With the back of a spoon, make a crevasse to drizzle olive oil in. For a pop of color, sprinkle paprika on top.
Hummus goes well with a soft, warm pita or crunchy vegetables like carrots and cucumbers. To prep your vegetables, cut them into match sticks for easy dipping and extra crunch. Store-bought pita chips or even plantain chips are another great and easy option to serve it with.
This hummus will serve about eight people as a snack or side. It’s so good that you might want to buy double the ingredients to easily make another batch once you run out.
Simple Homemade Hummus
Equipment
- blender or food processor
Ingredients
- 15.5 oz chickpeas drained and rinsed
- 1/2 lemon
- 1/2 cup tahini
- 1 garlic clove grated into a paste on a microplane
- 1/4 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp cumin
- 10 cranks of black pepper
- 1/4 cup water
- 1/4 cup olive oil extra virgin
Instructions
- Rinse and drain 15.5 oz chickpeas.
- Add the chickpeas to a blender or food processor with the juice of 1/2 lemon and 1/2 cup tahini.
- With a microplane, grate 1 garlic clove into the blender or food processor. If you don't have a microplane, you can simply mince your garlic.
- Add 1/4 tsp kosher salt, 1/4 tsp paprika, 1/4 tsp cumin, and 10 cranks of black pepper.
- Begin to pulse the blender or food processor and add 1/4 cup water.
- Blend while slowly adding 1/4 cup olive oil until smooth.
- Transfer the smooth hummus to a shallow bowl. Drizzle with olive oil, sprinkle with paprika, and enjoy.
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