Easy Hummus Recipe (Better than Store-Bought)
About this recipe
This Easy Hummus Recipe is your go-to for a creamy, smooth dip that's better than anything you can find in stores. With just a few simple tricks, you can whip up a batch in only 15 minutes!
The secret lies in the order of ingredients added to the food processor, which makes all the difference in achieving that perfect texture.
Ingredient notes
- You can use either canned chickpeas or home-cooked ones; just remember to drain the can and keep the liquid (aquafaba) if you want to adjust the consistency later.
- Fresh lemon juice is recommended for the best flavor, but you can also use bottled if necessary.
Tips from Inspired Taste’s video
- For the smoothest hummus, consider removing the chickpea skins, though it's optional and can be skipped for a quicker prep.
- Whipping the tahini and lemon juice together before adding other ingredients is a key step for achieving a creamy texture.
- When processing the chickpeas, add them in two batches to help the hummus become as smooth as possible.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- What can I use instead of aquafaba?
- You can use cold water as an alternative to aquafaba to adjust the hummus consistency.
No life story here — the video and the recipe are the whole point. All credit to Inspired Taste: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Drain one can of chickpeas, keeping the liquid (aquafaba) if desired.
- 2
For smoother hummus, remove the chickpea skins (optional).
- 3
In a food processor, whip together 1/4 cup of tahini and 1/4 cup of fresh lemon juice until creamy and whipped.
- 4
Add 2 tablespoons of olive oil and 1 small grated garlic clove to the tahini and lemon juice mixture.
- 5
Finish with 1/2 teaspoon each of ground cumin and salt, then process for another minute.
- 6
Scrape the sides and bottom of the bowl, then add half of the chickpeas and process for one minute.
- 7
Scrape the sides again and add the remaining chickpeas, processing until thick and smooth.
- 8
If the hummus is too thick, add 2 to 3 tablespoons of cold water or aquafaba while the processor is running until the desired consistency is reached.
- 9
Serve the hummus drizzled with olive oil and sprinkled with sumac, if desired.
Heads up — we had to guess a little:
- The quantity of cold water or aquafaba is inferred based on typical hummus recipes for consistency.
Credit where it’s due: this recipe was transcribed from Inspired Taste’s original video on YouTube. Follow them there — it’s their dish.
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