Hummus is one of the tastiest healthy snacks. It makes the perfect dip for all your favorite fresh vegetables, it makes such a delicious spread on sandwiches or wraps, and it also makes such a great addition to a variety of other bowls.
Following this recipe, you’ll end up with the best hummus that is lusciously creamy, light, and fluffy. It’s beautifully smooth and swirled. It’s also very nutty and tangy. Not only is this hummus creamy, light, fluffy, and delicious, but it’s also incredibly quick and easy to make.
Guide on making the best homemade hummus:
- 1 (15 oz.) can chickpeas (rinsed and drained)
- 1/3 cup tahini
- 2 medium cloves garlic (peeled and smashed)
- juice of 1 lemon (2–3 tbsp)
- 2–4 tbsp cold water
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 3/4 tsp fine sea salt
- some optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
Start by adding the tahini, cold water, salt, olive oil, lemon juice, and garlic to a food processor. Blend until the mixture is smooth, pale, and creamy.
After blending the mixture, add the chickpeas. Then puree them for another 3-4 minutes.
Next, halfway through your pulsing, scrape down the sides of the food processor. Blend until the mixture is smooth. (If your mixture is pretty thick, you might need to add an additional 1 to 2 tablespoons of ice water.)
Then taste the mixture and season it accordingly using salt and cumin. You can also add some lemon juice if you desire.
Finally, if desired, plate then swirl in center and add more olive oil, sprinkle with paprika and serve with warm pita and veggies.
You could also transfer to a sealed container and refrigerate for up to 3 days.