Project Description

This hummus recipe is not only quick and easy but is also my favorite hummus. The texture is very creamy and smooth!

I made a greek dinner the other night with chicken skewers, homemade pita and tzatziki and just before I served everything up I realized the hummus we had in the fridge was bad. I pulled out a recipe I had created a few years back and whipped up a batch of homemade hummus. If you really want to go all out you can get my pita bread recipe!

In the past I have gone the route of soaking dried chickpeas and boiling them but it is a lot of work.  This recipe uses canned chickpeas. My favorite are the ones from Trader Joe’s! You have to be willing to blitz in in the food processor for an extended period of time to get a smooth texture.

When we lived in England the hummus was so smooth and creamy compared to our wonderful American brands. This the closest I have gotten to the hummus we love from there. It is full of flavor but you can also adjust the garlic, lemon or cumin to your desired taste. Most of the ingredients on the list are pantry staples. The only item you may not have in stock is tahini.  You don’t want to just buy a cheap jar – quality tahini is important.  While it is a little spendy you will get several batches out of a jar and it can be used for dressings and other recipes too. I also highly recommend using fresh lemon juice for the best flavor. This recipe can be made in advance as well, it gives the flavors time to absorb.  It can be served immediately as well and still taste delicious!

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Hummus

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  • Author: Alisha Anderson
  • Prep Time: 10 min
  • Total Time: 10min
  • Yield: 6-8 servings 1x
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Ingredients

Scale

2 Tablespoons of Olive Oil

1/3 Cup tahini

3–4 Tablespoons of cold water

1 Teaspoon cumin

3–4 Medium Garlic Cloves, peeled and minced

1 Teaspoon of Sea salt

Juice of 1 Lemon

1 Can (15 ounce) of Chickpeas, rinsed and drained

Paprika

Instructions

  1.  Mix tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to the food process.  Puree until smooth and blended well.
  2. Add half the chickpeas and puree for 3-4 minutes. Scape the edges and push into the center, add the remaining chickpeas and blend for an additional 3-4 minutes until you have reached your desired consistency.  If it is too thick, add another tablespoon of cold water.
  3. Season with any addition salt, cumin or lemon juice until you reach desired taste.
  4. Place in a bowl, drizzle top with olive oil and sprinkle paprika on top.

Notes

Will keep in the fridge for up to 3 days.