The Best Hummus Recipe - HOW TO MAKE HUMMUS
About this recipe
This homemade hummus recipe is ultra creamy and has the perfect balance of garlic, lemon juice, and tahini. It's a simple dish that comes together quickly in a food processor, making it perfect for a last-minute appetizer or dip.
Once you try this version, you'll find it hard to go back to store-bought hummus. The fresh ingredients and the option to customize the flavors to your liking really set this recipe apart.
Ingredient notes
- 5-6 tablespoons of lemon juice can be adjusted to taste, typically from 2 medium lemons.
- You can use either 3 cups of cooked chickpeas or two 15 oz cans, reserving 2 tablespoons for garnish.
- 6-8 tablespoons of ice water can be adjusted to achieve your desired consistency.
Tips from Natashas Kitchen’s video
- Peeling the chickpeas is optional, but removing some skins will give you a smoother texture.
- When blending, add the ice water gradually, one tablespoon at a time, to control the consistency of the hummus.
- Taste the hummus before serving and adjust the seasoning with more lemon juice, salt, or cumin as needed.
Good to know
- How long does it take to make this hummus?
- The total time is not specified, but the steps indicate it comes together quickly in a food processor.
- Can I use canned chickpeas instead of dried?
- Yes, you can use two cans of drained, store-bought chickpeas if you're pressed for time.
- What can I serve with hummus?
- Hummus is great served with warm pita bread, pita chips, or fresh vegetables.
- How do I achieve a smoother texture in my hummus?
- Peeling the chickpeas before blending can help achieve a silkier texture.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare chickpeas by cooking them or using canned chickpeas. If using dried chickpeas, soak and cook them until very soft.
- 2
If desired, peel the chickpeas for a smoother texture by rubbing them in warm water to loosen the skins.
- 3
Measure out 2/3 cup of tahini and stir until smooth and creamy.
- 4
Squeeze 5-6 tablespoons of lemon juice from 2 medium lemons.
- 5
Peel and grate 2 large garlic cloves.
- 6
In a food processor, combine 5 tablespoons of lemon juice, grated garlic, and 1.5 teaspoons of fine sea salt. Pulse to combine and let rest for 10 minutes.
- 7
Add the tahini to the mixture and blend until thick and smooth, scraping down the sides as needed.
- 8
With the processor running, gradually add 6-8 tablespoons of ice water, one tablespoon at a time, until the desired consistency is reached.
- 9
Add 3 cups of cooked chickpeas, 1/4 cup of extra virgin olive oil, and 1/2 teaspoon of ground cumin. Blend until completely smooth and creamy, about 5 minutes.
- 10
Taste the hummus and adjust seasoning with more lemon juice, salt, or cumin if needed.
- 11
Transfer the hummus to a serving dish, drizzle with extra virgin olive oil, and garnish with reserved chickpeas, paprika, and chopped parsley.
Heads up — we had to guess a little:
- The quantity of lemon juice is given as a range, so I used the average value of 5.5 tablespoons for the recipe.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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