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Simple Homemade Hummus

Homemade hummus is miles above store-bought and its super easy! I start with high-quallity ingredients and they blend together in the perfect consistency for dipping, spreading, smoothering, and devouring.
Course Snack
Cuisine Mediterranean
Keyword allergen-friendly, gluten-free
Total Time 20 minutes
Servings 6
Calories 60kcal

Equipment

  • Blender or Food Processor

Ingredients

  • 1.5 cups Cooked Chickpeas or 1 (15 oz) can Chickpeas
  • ¼ cup Red Tahina or Tahini
  • 2 tbsp Lemon Juice (Juice from 1 lemon)
  • 2 cloves Garlic Freshly ground or minced
  • 2 tbsp Olive Oil plus more for topping
  • 1 tbsp Greek Yogurt or 1 tbsp aquafaba
  • 2 tsp Salt or to taste
  • Paprika, Sundried Tomatoes, Za'atar, or Red Chili to taste
  • Parsley, Basil, Cilantro to taste, or as topping

Instructions

  • If you're using dried chickpeas, start by soaking them overnight and then pressure cook or boil, reserving some cooking liquid (aquafaba).
  • Add chickpeas and tahini to a high-powered blender or food processor
  • Grind garlic in a mortar and pestle, or finely mince. Add to blender.
  • Add olive oil, lemon juice, salt, and desired spices.
  • Blend on high for 30-60 seconds, or until a thick paste is formed.
  • Add Greek Yogurt, and pulse. If you're not using yogurt, add a small amount of aquafaba (liquid from the can or cooking liquid) until desired consistency is reached.
  • Serve warm, drizzled with extra olive oil, salt, and spices. Or keep refrigerated for up to 5 days.

Notes

Aquafaba: the cooking liquid from chickpeas, or the liquid in a can of chickpeas. This is super useful for a variety of recipes! I always save the liquid for future use. 
Dairy-Free: Use aquafaba in place of greek yogurt
My favorite variations: Sundried Tomato + Basil / Jalepeno + Red Chile + Cilantro / Paprika + Za'atar / Flaky Sea salt + Cumin