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Creamy, Dreamy, Foolproof Hummus

Let’s be honest—store-bought hummus does the job, but it’s like gas station coffee: acceptable in a pinch, but never something you crave. This homemade hummus? It's smooth, tangy, rich, and so good it stops people mid-scoop. Once you try it, there’s no turning back.
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Prep Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Middle Eastern
Servings 6
Calories 180 kcal

Equipment

  • Food processor (or high-powered blender, but food processor gives better texture)
  • Spatula
  • Measuring cups and spoons
  • Optional: Small saucepan (if roasting garlic), oven (for variations like sweet potato)

Ingredients
  

  • 15 oz chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2-3 tbsp fresh lemon juice
  • 1 small garlic clove, minced (or roasted for milder flavor)
  • 2 tbsp olive oil (plus more for drizzling)
  • 2-4 tbsp cold water
  • ½ tsp salt

Instructions
 

  • Gather Everything
    Drain and rinse your chickpeas. Get your tahini, lemon juice, garlic, olive oil, salt, and cold water prepped. Add cumin or paprika if you like an extra flavor boost.
    A person drains canned chickpeas into a strainer over a glass bowl to separate the liquid for homemade hummus preparation
  • Blend Tahini and Lemon First
    Add tahini and lemon juice to your food processor. Blend for 45–60 seconds until thick and creamy. It should lighten in color.
    A person holds a measuring cup of tahini next to a blender with fresh lemons and garlic on the counter
  • Add Garlic, Salt, and Chickpeas
    Add minced garlic, salt, and the chickpeas. Blend until it forms a chunky paste. Scrape down the sides to make sure nothing escapes the blade.
  • Drizzle in Olive Oil
    With the processor running, drizzle in olive oil slowly. Watch it emulsify into a creamy, luscious blend.
    A woman pours olive oil into a measuring cup next to a blender filled with chickpeas on a kitchen counter
  • Plate and Garnish
    Spoon hummus into a shallow bowl. Use the back of a spoon to swirl the top. Drizzle with olive oil and sprinkle on your choice of garnish—paprika, za’atar, pine nuts, etc.
    A woman drizzles olive oil over a plate of freshly prepared hummus in a modern kitchen
  • Serve or Chill
    Serve immediately or chill for an hour for deeper flavor. Keeps well in the fridge for 4–6 days.
    A hand finishes garnishing a plate of hummus with fresh parsley and spices on a white counter

Video

Notes

Cooking Tips

  • Blend tahini and lemon juice first for a fluffier base.
  • Cold water makes a big difference—don’t skip it!
  • Roasted garlic = mellow and sweet. Raw garlic = bold and punchy. Choose your fighter.
  • Peeling chickpeas = ultra-smooth texture, great for impressing guests.
  • Don’t be afraid to let your processor run longer than you think—it needs time to whip.
Keyword Gluten Free, Healthy Snacks, Homemade Hummus, Hummus, Middle Eastern, Vegan Option