Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can add some peanut butter instead or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. We love serving this with flatbread or some gluten free crackers.

  • PREP 
  • TOTAL 
  • Makes 6 servings or about 1 1/2 cups

The-Best-Homemade-Hummus-Recipe

INGREDIENTS

  • 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
  • 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
  • 1/4 cup (60 ml) well-stirred tahini or peanut butter.
  • 1 small garlic clove, minced
  • 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons (30 to 45 ml) water.
  • Dash ground paprika or sumac, for serving

INSTRUCTIONS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.