Description
This homemade hummus recipe is creamy, smooth, and full of flavor! Made with chickpeas, tahini, and fresh lemon juice, it’s perfect as a dip, spread, or healthy snack. Customize it with roasted garlic, red peppers, or spices for your own twist.
Ingredients
Scale
- 1 cup dried chickpeas (or 2 cans, 15 oz each, drained and rinsed)
- 2 teaspoons baking soda (divided)
- ½ cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1½ teaspoons kosher salt
- ½ teaspoon red pepper flakes
- Freshly ground black pepper
- ¾ cup olive oil (plus more for topping)
- Paprika and fresh parsley (for garnish)
Optional Roasted Garlic Ingredients:
- 1 head garlic
- 2 teaspoons olive oil
- Pinch of kosher salt and pepper
Instructions
- If using dried chickpeas, soak them overnight in water with 1 teaspoon of baking soda.
- Boil chickpeas in a pot with 1 teaspoon baking soda until soft (about 1 hour). For canned chickpeas, rinse and peel skins if desired.
- (Optional) Roast garlic by cutting the top off a garlic head, drizzling it with olive oil, and wrapping in foil. Bake at 400°F for 40 minutes.
- Blend chickpeas, tahini, lemon juice, cumin, salt, pepper, and roasted garlic (if using) in a food processor. Stream in olive oil until smooth.
- Adjust seasonings to taste. Garnish with olive oil, paprika, and parsley.
Notes
- For extra creaminess, peel the chickpeas before blending.
- Add cold water during blending to achieve a smoother texture.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 1 hour
- Category: Appetizer, Snack
- Method: Blended
- Cuisine: Middle Eastern