There is nothing quite like a well made hummus. A homemade hummus has simple ingredients and can be made incredibly creamy and flavorful, with nutty tahini, fresh lemon juice and my personal touch, a dash of warm cumin and paprika.
Homemade Hummus
We are going back to basics with a creamy, homemade hummus recipe. I'd like to think that homemade hummus should be a "back pocket" recipe. One of those recipes that you can throw together at the drop of a hat with pantry staples you have on hand.
There is nothing quite like the simplicity of a homemade hummus. I like to keep it simple and serve it with warmed pita bread or as a base for chicken shawarma skewers.
For a party, I'll make a double batch of loaded hummus and top it with feta cheese, chopped salad, sumac and olive oil. It's always party favorite!
Ingredients
- Canned Chickpeas: Instead of using dried chickpeas, canned chickpeas work very well for an easy homemade hummus. If you have the time, remove the peels from the chickpeas to make the hummus even smoother.
- Tahini: Tahini is sesame seed paste and can usually be found in the same aisle as peanut butter at the grocery store. Tahini can have a layer of oil that sits on the top, like natural peanut butter, so take the time to give it a good stir before using.
- Fresh Garlic
- Fresh Lemon Juice
- Spices: I like adding a touch of cumin and smoked paprika to give the hummus a bit of warmth.
- Olive Oil: This is the time to use a good quality extra virgin olive oil to drizzle on top of the hummus.
How to Make Homemade Hummus
- Drain and rinse the canned chickpeas and remove the peels off the chickpeas.
- To a food processor, add the chickpeas, tahini, chopped garlic, olive oil, lemon juice, the spices and ¼ cup ice cold water with 1-2 ice cubes.
- Puree for several minutes until smooth and there are not large pieces of chickpeas left.
- Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
- Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.
- Spread hummus onto a plate making a well in the center with the back of the spoon. Drizzle with olive oil and garnish with a sprinkle of paprika and chopped parsley.
Tips on Making Creamy Hummus
There are a few things you can do to make creamy hummus.
- Boil the canned chickpeas for 15-20 minutes.
- Remove the peels from the chickpeas.
- Add ice cold water and ice cubes when blending the hummus. The ice works with the tahini to make the hummus incredibly creamy.
- Keep pureeing! Use a food processor and blend for a while to get the hummus really creamy.
Homemade hummus can last up to 5 days in a sealed container and placed in the refrigerator.
How to Serve Hummus
Serve hummus at room temperature for maximum flavor.
Spread hummus on a platter and top with Israeli chopped salad and serve with homemade pita bread.
Serve hummus with shish tawook and heirloom fattoush salad.
Creamy Home-Made Hummus
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 can chickpeas drained and rinsed
- ½ cup tahini paste
- ¼ cup ice cold water + more, if needed
- 2 garlic cloves roughly chopped
- 1 tablespoon fresh lemon juice + more of desired
- 1 tablespoon olive oil + more for garnish
- ½ teaspoon paprika + more for garnish
- ½ teaspoon cumin
- Salt and pepper to taste
- Small bunch of parsley finely chopped, for garnish
Instructions
- Drain and rinse the canned chickpeas and remove the peels off the chickpeas.
- To a food processor, add the chickpeas, tahini, chopped garlic, lemon juice, olive oil the spices and ¼ cup ice cold water with 1-2 ice cubes.
- Puree for several minutes until smooth and there are not large pieces of chickpeas left.
- Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
- Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.
- Spread hummus onto a plate making a well in the center with the back of the spoon. Drizzle with olive oil and garnish with a sprinkle of paprika and chopped parsley.
Laurel says
This is so delicious! Love all these vibrant flavors- definitely making again!
Mike says
For 2023 our NY Resolution is to make our own Hummus. We spend on the average of $8 Bucks a month for store bought Hummus. We are gonna do Chef Samantha's recipe with cumin, (we love a little cumin), and make better Hummus than we can buy at the store. BTW, Organic chickpeas and the rest of the ingredients for this recipe come out to about $4.25 for a Bunch of Homemade Hummus enough for a month. Happy New Year.
Coley says
Phenomenal hummus recipe. Authentic, creamy and sooooo much better (and healthier!) than store bought.