How to Make Hummus
Classic hummus made from canned chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Smooth, creamy, and easy to make in a food processor or blender.
Servings: 6 servings
Ingredients
Ingredients
- 1 15 oz. canchickpeas(about 1 1/2 cups)
- 1/3 cuptahini Whole Foods 365 or Soom brand
- 3 tablespoonsfresh lemon juice
- 1 tablespoonolive oil
- 1 garlic clove minced
- 1/2 teaspoonground cumin
- 1/2 teaspoonfine salt I use Real Salt brand
- 3 to 5 tablespoonswater as needed for texture
Instructions
Instructions
- Drain and rinse the chickpeas in a colander; shake off excess water and pat lightly dry if desired.
- Add the drained chickpeas, 1/3 cup tahini, 3 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon ground cumin, and 1/2 teaspoon fine salt to the bowl of a food processor fitted with the "S" blade. (Alternatively, use a blender.)
- Process until the mixture is mostly smooth, stopping to scrape down the sides of the bowl with a spatula as needed.
- With the processor running, add 3 to 5 tablespoons water as needed to reach your preferred consistency, adding a little at a time and processing between additions until smooth and creamy.
- Taste and adjust seasoning as desired.
- Serve immediately, or transfer to an airtight container and refrigerate—the hummus will thicken slightly as it chills.
- Store in the refrigerator for up to one week; freeze any portion you won’t finish before then.
Equipment
- Colander
- Food Processor
- Blender (optional)
- Spatula
- Airtight Container
Notes
Notes
Nutrition information is for 1 of 6 servings; roughly 1/4 cup of hummus. This information is automatically calculated, and is just an estimate, not a guarantee.
Tip for Extra-Smooth Hummus: To create mushy chickpeas, drain and rinse the can of chickpeas and add them to a small saucepan. Cover them with 2 inches of water and add in the 1/2 teaspoon of baking soda. Bring the liquid to a boil over high heat, then let them boil for 15 minutes, or until the skins are slipping off and the chickpeas are easily mashed. This step is optional, but will give you smoother results. Rinse the chickpeas briefly after boiling them, to remove any baking soda flavor.
If you prefer to cook your chickpeas from scratch, add the baking soda to your cooking water, to raise the pH level of the cooking water. This will result in chickpeas that are falling apart-- which is a good thing for hummus!
Nutrition information is for 1 of 6 servings; roughly 1/4 cup of hummus. This information is automatically calculated, and is just an estimate, not a guarantee.
Tip for Extra-Smooth Hummus: To create mushy chickpeas, drain and rinse the can of chickpeas and add them to a small saucepan. Cover them with 2 inches of water and add in the 1/2 teaspoon of baking soda. Bring the liquid to a boil over high heat, then let them boil for 15 minutes, or until the skins are slipping off and the chickpeas are easily mashed. This step is optional, but will give you smoother results. Rinse the chickpeas briefly after boiling them, to remove any baking soda flavor.
If you prefer to cook your chickpeas from scratch, add the baking soda to your cooking water, to raise the pH level of the cooking water. This will result in chickpeas that are falling apart-- which is a good thing for hummus!